Vegetarian Fried Rice with Bok Choy Recipe
Fried rice is one of those dishes that’s perfect for using up kitchen leftovers! One of my favorite versions is this recipe for fried rice with bok choy, a simple and satisfying vegetarian meal!
I have endless love for fried rice. From my all time favorite, kimchi and bacon fried rice to the extra greasy (and yummy!) mall-kind from Panda Express, I love it all! Magic happens when you get oil, rice, and soy sauce together in a hot skillet.
It couldn't be easier to make homemade fried rice. I rarely follow a recipe, but for the sake of sharing, I wrote down this fried rice with bok choy recipe. I use a simple formula and follow a few fried rice rules, which I’ll share below, and it’s pretty perfect every time. Fried rice is a great dish for using up leftovers, or random veggies that have been hanging in the fridge too long. It’s simple and satisfying for a quick and easy weeknight dinner!
My Fried Rice Formula
Whenever I make fried rice, I always start with a base of sauteed onion, carrots, garlic, which I like to cook in a mixture of a neutral flavored oil and sesame oil, which imparts a nice, nutty flavor. Often times I add ginger too. I also like to add another veggie, like asparagus, zucchini, or in this case, bok choy. Next I add cold cooked rice and fry until golden. I season it simply with a bit of soy sauce and sometimes a splash of rice vinegar or lime juice. Finally, I scramble in an egg (I’ll show ya how below!) because no fried rice is complete without scrambled egg!
While usually I make vegetarian fried rice, I also add in proteins from time to time. Bacon, diced ham, chicken, shrimp, and pork all work great. For vegetarian protein, I love to use diced tofu. If you can find seasoned baked tofu, that makes it really easy.
Tips for Making Vegetarian Fried Rice with Bok Choy
Making fried rice at home is incredibly simple, but there is one simple rule that you must follow - use cold, cooked rice. To make this recipe for fried rice with bok choy, or any other fried rice recipe, you really do need to plan ahead and have cold, cooked rice in the fridge, otherwise your fried rice will get really gummy and pasty. The moisture in the fresh cooked rice will gunk up your fried rice, so cook your rice the night before you plan to make this recipe, or used frozen cooked rice.
Other than that, this vegetarian fried rice recipe is pretty fail proof! One other thing I like to keep in mind is having all the ingredients prepped in advance. While I am the worst at mis en place, when making fried rice or any other stir fry, it is essential because you don’t want veggies to burn as you’re chopping.
Another tip for making this fried rice with bok choy is to use short or medium grain rice. Long grain rice will do in a pinch, but it lacks the chewy texture of short (my favorite) or medium-grain. You can use either white or brown, but I personally prefer white rice in this recipe, which has a bit more sweetness and doesn’t overpower the other ingredients.
How to Scramble and Egg into Fried Rice with Bok Choy
After rice itself and soy sauce, egg is the most essential ingredient in making fried rice imho! There’s no need to get a separate pan - just scramble it right in! My trick for scrambling the egg is when the rice is almost done, push it all to the edges of the pan to leave an open well in the middle. Add a little more oil to the clean spot in the middle, give it a second to get hot then pour in the beaten egg. Quickly scramble, then toss it all together with the rice.
How to Serve This Vegetarian Fried Rice with Bok Choy Recipe
While this recipe makes it’s own one dish vegetarian meal, you could also serve it as a side dish. It’s great with chicken (try honey soy chicken from Just One Cookbook), fish (like my miso glazed salmon), or tofu (try pan-fried teriyaki tofu from Healthy Nibbles and Bits).
This vegetarian fried rice with bok choy recipe has been updated to give you the best possible content.
Vegetarian Fried Rice with Bok Choy Recipe
Serves: whatever you’re hungry for!
Ingredients
1 tablespoon neutral flavored oil, plus 1 teaspoon
1 tablespoon sesame oil
1/2 large yellow onion, diced
1 large carrot, diced
1 lb bok choy, roughly chopped
2 garlic cloves, minced
1 teaspoon minced ginger
1/4 teaspoon chili flakes
3 cups cooled short or medium grain white rice
2 tablespoons soy sauce
4 eggs, beaten and seasoned with a pinch of salt
2 scallions, chopped
Instructions
Heat tablespoon of neutral flavored oil and sesame oil in a large skillet on medium-high heat. Add onion, carrots, and a pinch of salt and saute 3 minutes until onions are translucent. Add bok choy and cook, stirring occasionally, until stems are tender and leaves are wilted. Stir in garlic, ginger, and chili flakes and cook 1 minute more.
Add the rice and cook, stirring occasionally, until the rice is warmed through. Stir in soy sauce until combined and cook 1 minute more.
Push the rice to the edges of the skillet, making an empty well in the middle to scramble the egg. Add the remaining teaspoon of oil, then pour in the beaten egg and scramble.
Reduce heat to medium and add remaining teaspoon of oil. Pour in beaten egg and scramble. Add the scallions to the pan and toss everything together. Serve immediately with more soy sauce if desired to taste.
If you like this vegetarian fried rice with bok choy recipe, you might also like:
Kimchi Fried Rice
Vegetable Soba Noodle Stir Fry
Eggs in a Nest
