This was the side dish served alongside the Hoisin Chicken. Usually, when you make fried rice you need day old rice. For this dish, you can use your favorite brand/type of rice or to make it really simple for a weeknight meal, while you prep the bok choy, simply prepare a package of boil-in-bag rice. It will work perfectly.
Garlic and fresh ginger are quickly fried in oil before the bok choy goes in the skillet. This gives a great crunchy texture to the rice. This one is a winner.
1 cup dry jasmine rice
2 cups water
3 T. peanut oil
2 T. EACH minced fresh ginger and garlic
salt to taste
1 1/2 cup chopped bok choy stems
3 cups chopped bok choy leaves
Black pepper to taste
Cook rice according to package direction. Set aside.
Heat oil in a skillet over high heat. Add ginger and garlic and stir-fry until golden brown and crispy, about 2 minutes; transfer to a paper-towel lined saucer and season with salt. The aroma while these two ingredients cook is amazing. Trust me.
Add bok choy stems to skillet and saute over medium high heat until softened, 5 minutes.
Add bok choy leaves and cook until softened, 2 minutes.
Increase heat to high; add rice and stir constantly until rice is crisp and slightly brown, 5 minutes.
Stir in garlic and ginger; season with salt and pepper. Enjoy!
From Cuisine at Home Issue 117