Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
Cook the jasmine rice according to package instructions. Once cooked, spread the rice out on a baking sheet to cool and dry out slightly.
- 2
Sauté Vegetables
In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and diced onion, and sauté until fragrant and translucent.
- 3
Add Vegetables
Add diced carrots and bell peppers, and continue to sauté for about 3-4 minutes until the vegetables are tender.
- 4
Stir in Bok Choy
Add the baby bok choy and sauté for an additional 2-3 minutes until wilted.
- 5
Add Rice and Season
Add the cooled jasmine rice, soy sauce, sesame oil, salt, and black pepper. Stir well to combine and heat through.
- 6
- 7
Finish and Serve
Stir in chopped green onions. Taste and adjust seasoning if necessary. Serve hot.