Bok Choy and Greens Fried Rice

Bok Choy and Greens Fried Rice

Servings: 4




  • 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


  • 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.

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