Sweet & Sticky Pak Choi Stir Fry Rice
Ingredients
1 Pak choi or bok choy or chinese leaf lettuce
For the sauce:
1 tbsp Ginger (fresh)
2 Garlic clove
1 pinch Chili flakes
30 g Soy sauce- 30 g Rice vinegar
20 g honey / maple syrup- 20 g Sesame oil
1 tbsp Olive oil
For serving:
120 g Rice
2 Eggs or tofu
For the toppings (optional):
1 tbsp Sesame seeds
Spring onion
Carrot
Chicken (breast)
Mushrooms
Instructions
- Cook the rice as per your pack's instructions.
- Grate the ginger & carrots, crush the garlic, chop the spring onion, slice the chicken.
- Slice the pak choi in half lengthwise, then cut each one in half again.
- Add the olive oil, garlic, ginger and chilli flakes to a frying pan. Cook over medium heat for 4-5 minutes until fragrant.
- Add the soy sauce, rice vinegar, honey (or maple syrup) and sesame oil. Bring to a boil, then add the pak choi.
- Cook for 5-6 minutes until tender and well-coated with the sauce.
- Add the cooked rice and eggs (or tofu(. Mix well to combine and cook for 2-3 minutes over a high heat, until the eggs are cooked (or the tofu is warm-through).
- Serve with sesame seeds, spring onions and grated carrots.
- Enjoy!
Notes
It is better with egg fried rice using rice made from the day before.
This is soooo tasty! Both my partner and I loved it!!