This is one of our lunchtime favorites or easy dinner! Very adaptable too. We used asparagus, turnips and radishes in place of the protein. Bok Choy Fried Rice  
  • 4 tsp. peanut oil, divided
  • 1 tsp. fresh minced ginger, or ½ tsp. ground ginger powder
  • 4 tsp. sesame oil, divided
  • 6 Tbsp. chopped green onion (or scapes)
  • ½ C diced carrots
  • 2 eggs
  • 2 C diced bok choy
  • bottled chili garlic paste (like Sriracha, optional)
  • 3 C leftover cooked rice (chilled or at room temp.)
  • 1 C leftover cooked diced lamb, pork, poultry, or tofu (optional)
  • 3 Tbsp. soy sauce
Heat a wok or skillet over medium-high flame a few minutes. Add 2 tsp. each of the peanut and sesame oils; swirl to coat bottom of pan. Add carrots; stir-fry 2 minutes. Add Bok Choy; stir-fry 2 minutes. Push vegetables to the outer edges of pan; add remaining peanut oil and swirl to coat the exposed surface. Add rice, meat, and ginger; stir-fry 2-3 minutes. Stir in the green onion or chives.Push the mixture to the outside edges of the pan, add the remaining sesame oil to the center of the pan, and swirl to coat the exposed surface. Crack egg into the hot oil and scramble it. Cook until egg is set, then break up egg into pieces and toss with the rest of the mixture in the pan. Add a little chili garlic paste, if desired, and stir in the soy sauce. Continue to stir-fry another moment or two, scraping all the bits from the bottom of the pan. Serve hot. Adapted from: From Asparagus to Zucchini