| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 13g | 2g | 44g |
| sugars | fibre | protein | salt |
| 8g | 3g | 8g | 0.6g |
One of my all-time favorite culinary creations, a fusion of vibrant color and robust flavor, is the brilliant Bok Choy Fried Rice. This dish’s euphoria of flavors and aromas promises a vibrant meal experience, sure to satisfy any palate. If you’re looking for a satisfying route to ultimate deliciousness, while also racking up on impressive health benefits, my Bok Choy Fried Rice recipe is your ticket to ride.
Artistic Fusion of Flavours
With my Cuban and Spanish roots, I am naturally drawn to vibrant flavors and fresh ingredients, straight from the farm to the kitchen. The Bok Choy Fried Rice qualifies with flying colors on both these fronts. The greens in bok choy, the sweetness of pineapple and mango, the crunch of the bell pepper and red onion – they all come together to create a plateful of goodness and visual appeal. The tanginess of the sweet chili sauce and the lime, combined with the subtle flavors of garlic, transports me back to the warmth of my grandmother’s Cuban kitchen.
Health Benefits of a Colorful Plate
Beyond its delicious flare, Bok Choy Fried Rice also boasts a multitude of health benefits. Spanish cuisine is renowned for being both tasty and healthy, and this dish easily falls under that category. Bok Choy, in particular, is a powerhouse of nutrients. This leafy green is loaded with Vitamins A, C, and K, along with a decent amount of calcium and iron. It’s also low in calories. Pineapple and mango add a tropical twist to the mix and dish out a healthy dose of Vitamin C and fiber. Eggs and rice provide the protein and carbs, making this dish a balanced meal all on its own.
Culinary Pairings and Similar Dishes
I can’t help but draw parallels to the Arroz Chaufa – a Peruvian fried rice – thanks to its blend of Asian influences with local ingredients. It has a fabulous mix of tangy, sweet, and savoury – a true feast for your taste buds. This Bok Choy Fried Rice could stand alone as a satisfying meal on its own, or serve as an exotic side paired with a traditional Spanish tapas like Gambas al Ajillo (Garlic Shrimp) or Tortilla Española (Spanish Omelette).
For adventurous home cooks who enjoy stepping outside conventional culinary boundaries, Bok Choy Fried Rice
brings a unique combination of unassuming simplicity, delightful surprise, and ultimate satisfaction. I hope you will savor every bite – moments of inviting flavors, inspired by my culinary roots and travel experiences. Join me on this healthful culinary journey and enjoy the Bok Choy Fried Rice as much as I do.
What You’ll Need
- 3 tablespoons vegetable oil
- 2 cups of bok choy (roughly chopped)
- 3 cups of cold cooked white rice
- 2 large eggs, beaten
- 1 cup of chopped pineapple
- 1 medium red bell pepper, chopped
- 1/2 cup of diced red onion
- 2 cloves of garlic, minced
- 1 tablespoon of low sodium soy sauce
- 2 tablespoons of sweet chili sauce
- 1/2 cup of diced mango
- 1/4 cup of fresh cilantro leaves
- 1 medium lime, quartered
- Salt to taste
- Pepper to taste
Method
Step One
Start by heating up 1 tablespoon of the vegetable oil in a large nonstick frying pan over medium-high heat. Once the oil is hot, add the chopped bok choy and sauté until it’s crisp-tender and slightly golden, around 4-5 minutes. After this, remove the bok choy from the pan and set it aside in a separate bowl.
Step Two
In the same frying pan, add another tablespoon of oil. Throw in the cold cooked rice into the pan and stir-fry it for about 5 minutes until it’s heated through. Make sure to break up any large clumps of rice using the back of your spatula. Move the rice to one side of the pan, leaving an empty area for the eggs.
Step Three
Add the last tablespoon of oil into the empty side of the pan, and pour your beaten eggs in. Scramble the eggs while they cook and, once they’re mostly cooked through, mix it together with the rice.
Step Four
Add the chopped pineapple, red bell pepper, diced red onion, and minced garlic into the pan with the rice and egg mixture. Continue to stir-fry until the vegetables are softened and the pineapple is caramelized, around three to four minutes. After that, pour in the soy sauce and sweet chili sauce, stirring everything until it is well combined and heated through.
Step Five
Next, add the sautéed bok choy back into the pan, along with the diced mango. Stir until they’re dispersed throughout the fried rice. Season with salt and pepper according to your liking.
Step Six
When you’re ready to serve, garnish your Bok Choy Fried Rice with fresh cilantro leaves. Don’t forget to offer quartered lime wedges on the side for a zesty squeeze prior to eating. Enjoy your homemade Bok Choy Fried Rice!
