Bok Choy and Greens Fried Rice

Servings: 4

Source: AkronOhioMoms.com

Ingredients:

• 4 Tbsp cooking oil 
• 4 cups day-old cooked jasmine or short grain rice 
• 2 cups chopped kale (about 4 ounces)
• 4 cups chopped bok choy (about 4 ounces)
• 1 Tbsp hot chili, finely minced
• 3 cloves raw minced garlic
• 1/4 teaspoon ground white pepper
• 1 ½   teaspoon soy sauce

Directions:

• Heat 1 tablespoon of oil in a wok or heavy sauté pan over high heat until smoking.
• Add the kale and bok choy, season with salt, and stir-fry until the vegetables are bright green and starting to char on the edges.
• Transfer to a bowl and set aside.
• Heat 1 more tablespoon of oil in the pan over high heat until smoking.
• Add raw minced garlic and chili to pan, stirring, until fragrant, about 15 seconds.
• Add rice and stir immediately, breaking up any large chunks and adding oil as necessary to prevent sticking.
• Season rice with salt and white pepper, then add soy sauce.
• Return kale and bok choy to rice and toss to combine.
• Transfer to a warm serving bowl.
• Serve immediately.