This bok choy fried rice is a quick, takeout-style recipe made with day-old jasmine rice, eggs, mushrooms, and crisp-tender bok choy. It comes together fast and delivers the kind of flavor and texture you'd expect from your favorite takeout, but it's made right at home! Best of all, it cooks in one pan.
For more fried rice recipes, try my bacon and egg fried rice and miso mushroom fried rice.
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Quick Look: Bok Choy Fried Rice
⏱️ Prep Time: 15 minutes
🍳 Cook Time: 20 minutes
🕒 Total Time: 35 minutes
👥 Servings: 4-6
📊 Calories: ~978 kcal per serving (based on nutrition panel)
🔥 Cook Method: Stovetop-based
👩🍳 Main Ingredients: Bok choy, jasmine rice
⭐ Difficulty: Easy-boil rice separately, then cook everything in one pan
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Why You'll Love Bok Choy Fried Rice
Great way to use up bok choy: If you're thinking of more ways to get veggies into your diet and want to make use of bok choy, this is one example of its versatility.
(Almost) a one-pan meal: Sure, you have to boil the rice separately, but you'll do this the day before, and it only takes about 10 minutes.
Has a bit of everything: The combination of rice, eggs, and vegetables offers a variety of nutrients for a well-rounded meal.
What is bok choy fried rice?
Bok choy fried rice is a delicious variation of classic fried rice that incorporates bok choy for some nourishing greens. The stems (if you use them) stay slightly crisp while the leaves soften quickly. It's tossed with eggs, mushrooms, scallions, and crunchy sesame seeds.
Who doesn't love takeout? I know I do. Food comes right to your door-no fuss, no cleanup. Put on your stretchy pants, and it's even better.
But making takeout at home can also be enjoyable, especially when you can put your own spin on a favorite, like fried rice. In this case, bok choy fried rice.
Made with delicate leafy greens, this recipe comes together quickly using day-old cooked rice-almost as quickly as it does to have it delivered.
For more takeout-style recipes, try my cold sesame noodles, Chinese eggplant in garlic sauce, shiitake mushroom noodles, shrimp noodles, or spicy garlic sauce.
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Key Ingredients
See the recipe card for full ingredient and quantity information.
- Cremini or Shiitake Mushrooms: Use these instead of white mushrooms for better flavor.
- Baby Bok Choy: The larger ones are less tender.
- Scallions: A must for fried rice!
- Fresh Ginger: Don't use dried ginger, as it won't produce the same flavor.
- Low-Sodium Soy Sauce and Sesame Oil: Contributes to that classic fried rice experience.
Variations & Substitutions
➢If you can't find baby bok choy, use 2 regular bok choy. You can prepare and cook them the same way, but you may want to cook the stems for longer, as they're less tender.
➢Use cabbage (like Napa) if you need a bok choy substitute-about 2 cups worth.
➢If you can't find shiitake or cremini mushrooms, use white mushrooms. You can also use portobellos; just slice them into similar sizes as the shiitake/cremini.
➢Add some peas and chopped carrots for more flavor, color, and nutrients.
➢If you want to make this meat-based like this bacon and egg fried rice, add pork, bacon, or chicken.
➢Add chili oil for heat.
How to Make Bok Choy Fried Rice
Step 1: Cook the mushrooms in some oil until golden, about 10 minutes. Transfer them to a plate.
Step 2: In the same pan, cook the bok choy with the yellow onion and white parts of the scallions. Add the eggs and cook until just about done. Transfer to a plate.
Step 3: Cook the ginger for 30 seconds before stirring in the day-old rice. Pour in the soy sauce and sesame oil, stirring quickly to distribute and to heat the rice.
Step 4: Stir the mushrooms, bok choy, and egg mixture back into the pan. Finish cooking the eggs, about 1 minute. Top with sesame seeds and scallions.
Pro Tips
➢Boil the rice the day before making this recipe: This helps dry the rice as it sits and firms up. If you boil it the day you make this recipe, it could turn mushy.
➢Cook the rice like you would pasta: Boil it in salted water and drain when al dente. I find that this method helps the rice stay firmer.
➢Fluff up the leftover rice with a fork before using it in this recipe: This will help break up any clumps.
➢Use the leaves of the bok choy only: If you don't like the stalks, just use the leaves. The stalks take longer to cook, and some people find them too chewy (like I do).
➢Make this fried rice in a cast-iron pan or wok: The optimal and even heat helps brown the mushrooms nicely and reduces the amount of water they usually emit.
Bok Choy Fried Rice FAQs
Use cold day-old rice, cook over high heat, and use a large pan.
A wok is traditional (and ideal), but a large skillet works well.
Fresh rice will turn mushy. I highly recommend using cold day-old rice to make fried rice.
You can omit them if you find them too chewy (like I sometimes do). You can also separate them from the leaves and cook them first to soften, then add the leaves.
Refrigerator: Store in an airtight container in the fridge for up to 3 days.
Freezer: I don't recommend freezing cooked rice; it doesn't always reheat well.
Reheat: Reheat in the oven or microwave.
Related Recipes
If you love this recipe, please take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Bok Choy Fried Rice
Ingredients
- 4 tablespoons + 4 teaspoons neutral oil divided (2 tablespoons + 2 tablespoons + 4 teaspoons) (Note 1)
- 8 ounces cremini or shiitake mushrooms cleaned, stems removed, and sliced
- 1 teaspoon kosher salt divided (½ teaspoon + ½ teaspoon)
- 3 baby bok choy sliced or roughly chopped (Note 2)
- ¼ cup yellow onion peeled and diced
- 4 scallions sliced, separate the white and green parts
- 4 large eggs whisked, with a pinch of salt
- 2 teaspoons fresh ginger peeled and grated
- 4 cups day-old cooked jasmine rice (Note 3)
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons pure sesame oil
- 1 tablespoon toasted sesame seeds (Note 4)
Instructions
- Heat 2 tablespoons of the oil in a large pan over medium-low to medium heat.
- Add the mushrooms and cook, stirring occasionally, until they turn golden brown and any liquid from them evaporates. Salt them with ½ teaspoon salt near the end of their cooking time. Transfer the mushrooms to a plate.
- Heat another 2 tablespoons of oil and add the bok choy, yellow onion, and white part of the scallions. Season with the remaining ½ teaspoon salt, and cook for a few minutes until everything softens.
- Move the bok choy, onions, and scallions to one side of the pan and add the whisked eggs to the other. Scramble the eggs on low heat, stirring often, until just barely cooked, then transfer everything to the plate with the mushrooms.
- Use a paper towel to carefully wipe away any residual egg in the pan. Heat the last 4 teaspoons of oil, then add the ginger and cook for 30 seconds, stirring constantly. Raise the heat, then quickly stir the rice into the ginger.
- Lower the heat, and pour the soy sauce and sesame oil over the rice. Stir everything together quickly to evenly coat it.
- Stir back in the cooked mushrooms, bok choy, onions, scallions, and eggs.
- Cook the rice for about 1 minute more, stirring everything and ensuring the eggs are fully cooked. Top with the remaining green scallions and toasted sesame seeds before serving. Enjoy!
Notes
- If your leftover rice is clumpy from sitting in the cold fridge, fluff it up with a fork first.
Nutrition
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This rice is so good, and I love it with all the different vegetables.
Tastes delicious!
I'm so glad you enjoyed it, Liza!