Gingery bok choy fried rice is an easy recipe filled with colorful vegetables. Use whatever type of bok choy you prefer— the kind with the large white stalks and dark green leaves, or any size/variety of baby bok choy.
If you have your rice cooked ahead of time, this dish is super quick to make. Serve it with your favorite simple tofu, tempeh, or seitan dish.
Variations and swap-ins
Rice varieties: This dish is good with ordinary brown rice, but try it with another variety to make this even more interesting. Some varieties to consider: forbidden black rice, Bhutanese red rice, or a mixed rice blend.
That said, if you prefer white rice (white Basmati or jasmine are nice), by all means. Use whatever cooking method you prefer; you’ll need about 3 cups cooked.
Additional tender greens: Add a small amount of leafy greens to this dish in addition to the bok choy —tatsoi, mizuna, baby spinach, or baby arugula. Do so once the dish is done; just pile the greens on top, cover for a minute or so, then stir in once they’re wilted.
About Bok Choy
Bok choy is possibly the most widely known and available of Asian greens, In western markets, the term “bok choy” generically to describe the larger kind, with the crisp white stalks and dark leaves. But there are several other varieties, not the least of which is baby bok choy.
Baby bok choy is a smaller version of the former variety, with stems and leaves of a fairly uniform, pale green hue. Some are the size of a hand or a bit larger; others are small enough to be used whole or simply cut in half lengthwise.
Any of the common varieties of bok choy are equally good raw in salads or very lightly cooked in stir-fries, soups, and braises.
To prepare, you simply need to trim the bottom of the larger bok choy stalks and slice, leaves and all. Make sure to rinse well, as sandy soil is sometimes hiding in the stalks and leaves.
For lots more on this versatile vegetable, see our Guide to Bok Choy. And here are dozens of Delectable Plant-Based Bok Choy Recipes.
Adapted from Wild About Greens by Nava Atlas. Photos by Hannah Kaminsky, Bittersweet Blog.com.
Explore more …
- Stir-Fried Bok Choy and Shiitake Mushrooms with Snow Peas
- Wine and Mustard Braised Bok Choy
- Braised Bok Choy with Shiitake Mushrooms
- Ginger and Garlic Stir-Fried Bok Choy
- Quinoa and Asparagus with Baby Bok Choy
- Vegan Hotdog Fried Rice (Chicago-Style)
Gingery Bok Choy Fried Rice
Gingery bok choy fried rice is an easy recipe filled with colorful vegetables. Use whatever type of bok choy you prefer.
Ingredients
- 1 cup raw brown or brown Basmati rice (or see alternatives in Note)
- 1 tablespoon neutral vegetable oil
- 2 cloves garlic, minced
- 6 to 8 stalks large white bok choy, stalks sliced thinly, leaves chopped, or 4 medium baby bok choy, sliced thinly crosswise (either option well rinsed)
- 1 medium red bell pepper, cut into short narrow strips
- 1/2 cup frozen green peas, thawed
- 15-ounce can baby corn, drained
- 3 to 4 scallions, white and green parts, sliced
- 2 to 3 teaspoons grated fresh or bottled ginger, to taste
- 2 teaspoons dark sesame oil
- 2 tablespoons soy sauce or tamari, or more to taste
- Freshly ground pepper to taste
- Dried hot red pepper flakes or gochugaru to taste, optional
Instructions
- Combine the rice with 2 1/2 cups water in a medium saucepan. Bring to a boil, then lower the heat. Cover and simmer gently until the water is absorbed, about 30 minutes. If the rice isn’t done to your liking, add 1/2 cup more water and cook until absorbed; repeat as needed.
- About 10 minutes before the rice is done, heat the oil in a stir-fry pan. Add the garlic, bok choy, and bell pepper and stir-fry over medium-high heat for 2 to 3 minutes.
- Add the peas, baby corn, and scallions, and continue to stir-fry for 1 to 2 minutes, just until heated through.
- Stir in the cooked rice and ginger. Drizzle in the sesame oil and soy sauce, and stir well to combine. Continue to cook, stirring frequently, over high heat for 4 to 5 minutes longer.
- Season with pepper, hot red pepper flakes, and additional soy sauce if needed, then serve.
Notes
Variations and swap-ins
Rice swaps: This dish is good with ordinary brown rice, but try it with another variety to make this even more interesting. Some varieties to consider: forbidden black rice, Bhutanese red rice, or a mixed rice blend.
If you prefer white rice (white Basmati or jasmine are nice), by all means. Use whatever cooking method you prefer; you’ll need about 3 cups cooked.
Add other tender greens: Add a small amount of leafy greens to this dish in addition to the bok choy —tatsoi, mizuna, baby spinach, or baby arugula. Do so once the dish is done; just pile the greens on top, cover for a minute or so, then stir in once they’re wilted.
See lots more delectable vegan stir-fries.
I’ve recently said it, but happy to say it again: I love that book, “Wild About Greens”, so much! Have used it lots over the past years. For this recipe, I’ve used collards (put in with the rice, for longer cooking to tenderize), and have made this previously using fine bulgur instead of rice. But followed the recipe, otherwise, every time as your flavors are so good. Thanks.
Thank you so much, Gina! I appreciate your thoughts.