I’m getting ready for our big annual trade show at work, I leave next week! Last year it was in Chicago – so fun! This year it’s in Las Vegas which isn’t really my scene but at least it will be warm! And maybe we can find some yummy places to eat, I think we already have reservations here. During the few times that I go out of town I always make sure Mark has plenty of cooked dishes that he can just easily heat up. I know that sounds like super cheesy wifey stuff but I love him and if I don’t fix him anything he’ll eat Chipotle or cheese pizzas everyday. I made this rice dish last weekend and it was such a hit. We both loved it. It’s easy to make a big batch of this rice and then just heat it up during the week. I’ve found that the key to a tasty rice dish is infusing it with aromatics – shallot, garlic and ginger are the ultimate flavor trifecta here. This dish comes together almost as quickly as take-out but the end result is far more wholesome and tasty than any ‘to-go’ dinner. This emerald green bok choy studded rice looks extra pretty with a fried egg on top!
4 heads baby bok choy
2 carrots (about 3/4 cup diced)
3/4 cup peas
1/2 cup brown or white rice
2.5 tablespoons minced ginger (from about a 1.5 inch piece of fresh ginger)
3 garlic cloves
1 teaspoon salt
2 tablespoons neutral oil
2 green onions
2 tablespoons sesame seeds for garnish
your favorite soy sauce, hot sauce or pepper flakes for serving
Fried tofu on the side is always a good option. Here’s how I make mine.
Start by cooking the rice. Rinse the rice. Bring 1 cup of water to a boil. Pour in half a cup of rice and bring to a gentle simmer. Cover and turn heat to low. Check rice after 18 minutes to see if it’s tender. Depending on what rice you’re using you may need to cook it a bit longer. When desired tenderness is reached, uncover and fluff. While you cook the rice prepare the rest of the ingredients. It’s best to have all your veggies chopped and ready to go because once the pan is hot things move fast. Finely chop the carrots about the same size as the peas, set aside. Chop the bok choy, separating the light green/white parts from the dark green leaves, set aside. Mince the garlic, shallot and ginger. Place in a pan on medium heat with the oil. Add the salt and sauté for a two minutes or so just until fragrant. Next add the peas and carrots and sauté on medium/high heat until peas are cooked, about 2 to 4 minutes. (In a separate pan, fry the eggs so they are ready to serve when the rice dish is finished) Next add the white parts of the bok choy and sauté 1 to 2 more minutes. Add the cooked rice and dark green bok choy leaves and sauté until the greens are just wilted. Serve topped with fried egg, chopped green onion, your favorite hot sauce or soy sauce and sesame seeds, if you like.