Name: Garlic Bok Choy Rice
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Asian-Inspired
Ingredients: 2 cups cooked white rice; 2 tablespoons vegetable oil; 4 cloves garlic, minced; 1 pound bok choy, chopped; 2 tablespoons soy sauce; 1 teaspoon sesame oil; Salt and pepper, to taste; 2 green onions, sliced (for garnish)

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Garlic Bok Choy Rice is a simple, flavorful side dish that comes together in just minutes. It’s a great way to turn leftover rice into something fresh and satisfying, with the vibrant crunch of bok choy and the richness of garlic and sesame oil.

Why You’ll Love This Recipe

I love how quick and adaptable this recipe is. It makes a great side dish or a light vegetarian main course, and I can easily adjust the ingredients to match what I have in my kitchen. The garlic adds bold flavor, the soy sauce ties everything together, and the sesame oil gives it that toasty, nutty finish that I always crave in stir-fried rice dishes. Garlic Bok Choy Rice

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked white rice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 pound bok choy, chopped
2 tablespoons soy sauce
1 teaspoon sesame oil
Salt and pepper to taste
2 green onions, sliced (for garnish)

Directions

I heat the vegetable oil in a large skillet or wok over medium heat.
I add the minced garlic and sauté it for about 1 minute, just until it becomes fragrant but not browned.
I stir in the chopped bok choy and cook it for 3–4 minutes, just until it starts to wilt.
I add the cooked rice, soy sauce, and sesame oil. I stir everything well to combine and let it cook for another 2–3 minutes until heated through.
I season with salt and pepper to taste, then remove from heat.
I garnish with sliced green onions before serving.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes from start to finish—perfect for a quick lunch or side dish at dinner.

Variations

When I want to make it more of a full meal, I toss in some cooked chicken, shrimp, or tofu. I’ve also swapped out the bok choy for spinach, kale, or even napa cabbage when that’s what I’ve had on hand. A little chili garlic sauce or red pepper flakes gives it a nice spicy kick, too.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet with a splash of water or soy sauce to bring back the moisture, or I use the microwave for a quick fix.

FAQs

Can I use brown rice instead of white rice?

Yes, I often substitute brown rice for extra fiber and a nuttier flavor—it works perfectly in this recipe.

Do I need to cook the rice fresh for this dish?

Not at all. I actually prefer using day-old rice because it holds up better during stir-frying and doesn’t get mushy.

What part of the bok choy should I use?

I use both the white stalks and leafy green tops. The stalks give a nice crunch while the greens add tenderness.

Is this recipe vegan?

Yes, it’s naturally vegan as long as I use soy sauce and vegetable oil without any animal-based additives.

Can I add eggs like in traditional fried rice?

Definitely. I scramble an egg or two in the pan before adding the rice for a protein boost and added richness.

Conclusion

Garlic Bok Choy Rice is the kind of dish I come back to again and again. It’s fast, fresh, and full of flavor, and it’s so easy to make with whatever I’ve got in the kitchen. Whether I serve it as a side or turn it into a full meal, it always hits the spot.