Baby Bok Choy Fried Rice
January 13, 2026
Bok choy’s abundant nutrient supply supports heart and bone health, as well as immunity, and its tender leaves and crunchy stems make it a tasty ingredient. Fried rice is a flavorful and filling meal, with lots of opportunity to incorporate a wide variety of veggies.
INGREDIENTS
- 4 C. Jasmine rice, cooked, day-old (1 C. Uncooked rice)
- 5 T. Vegetable oil
- ¾ lb. Shiitake or cremini mushrooms, thinly sliced
- Kosher salt and black pepper
- ¾ lb. Baby bok choy (about 8 small stems), chopped
- 5 Scallions, sliced
- 3 Garlic cloves, minced
- 1 Jalapeño, thinly sliced
- ¾ C. Peas
- 2-3 T Fresh ginger, minced (about one 2-inch piece)
- 2 T Soy sauce
- 2 T Sesame oil
INSTRUCTIONS
- In a large skillet, heat a few tablespoons of oil on medium-high heat. Add mushrooms, season with salt and pepper, cook until browned and softened, then set aside in a large bowl.
- Add another tablespoon of oil and heat. Add bok choy, scallions, garlic, and jalapeno. Season with salt and pepper and cook for just a few minutes, until fragrant and slightly crisp. Set aside in the large bowl with mushrooms.
- Add remaining oil and heat. Add rice and cook until toasted. Add peas (frozen is best), ginger, soy sauce, and sesame oil, then stir until all the rice grains are evenly coated.
- Add pre-cooked vegetables, taste and adjust seasonings, then serve and enjoy!
NOTES:
- Pre-cooked rice that has dried out for one to two days works best since it will toast better when fried. If you don’t have pre-cooked rice on hand, you can prepare rice as usual, then spread out on a baking sheet and place in the freezer while you cook the vegetables. Then add according to the instructions.
- Experiment with different vegetables for seasonality and alternative flavors. Some other great options are carrots, chard, snap peas, kohlrabi, bell peppers, broccoli, cabbage, or green beans.
- Add proteins, like shredded chicken, tofu, or shrimp.