CSA Adventures: Stir-Fried Rice with Bok Choy

Last time we picked up our box from the farm, I didn’t have a plan for the bok choy so it wilted until it became all weird and rubbery. So sad. Not to say that it won’t last very long, but I just avoided in the refrigerator because I was slightly intimidated by what exactly to make with it. When I found out we were getting another bunch, I came prepared; ready to make a bok choy meal on the Tuesday of our pick up.

Thanks to my lovely mother-in-law, I have a year long subscription to Real Simple and absolutely LOVE devoring each page every month. A few issues back, they did a spread on different leafy greens and shared recipes that were more creative than just green smoothies and boring side dishes. I kept some of them bookmarked in the back of my head, and was excited to put this one to use. This recipe is loosely based on the one found here, but I used bok choy and omitted the shrimp (because we’re cheapskates).

I would also like to brag on the first use of our wok since we got it as a wedding present! I felt so official, not just using any old pan.


[In case you were wondering about the little holes in the leaves, they are from cucumber beetles and don’t have an effect on the quality at all. Just some extra character you obtain from struggling through life without pesticides :) ]

Stir-Fried Brown Rice with Bok Choy

Serves 4. Prep Time: 45 minutes. Hands on Time: 15 minutes. Adapted from Real Simple.

  • 3/4 cup long grain brown rice
  • 4 eggs
  • 2 tablespoons + 1/2 tsp. low-sodium soy sauce
  • 2 tablespoons vegetable oil
  • 7 green onions, cut into 1 inch pieces
  • 1 tablespoon chopped, fresh ginger
  • 2 cloves of garlic, chopped
  • 6 cups (or one bunch) sliced bok choy (use the whole stalk)
  • 2 tablespoons rice
  • Sweet chili sauce or sriracha for serving


  1. Cook the brown rice according to package directions in a pot or a rice cooker.*
  2. Whisk the eggs and 1/2 teaspoon of soy sauce in a medium sized bowl. Heat 1 TB of oil in a wok (or large skillet) over medium heat. Add the eggs and cook by stirring and moving the eggs until they are set, about 2 minutes. Transfer to cutting board at cut into 1 inch pieces.
  3. Place the remaining tablespoon of oil into the wok and add green onions, ginger, and garlic to cook for 1 minute. Add the slices bok choy and cook until tender, stirring often for 1 to 2 minutes. Add the prepared rice, egg, rice vinegar, and remaining 2 tablespoons of soy sauce to the skillet and cookuntil heated through, 2 to 3 minutes. Serve with sriricha or sweet chili sauce.

*((When working with brown rice, remember that it takes longer than white rice to cook–so plan accordingly and start the rice about a half hour before the rest of the meal prep.))


Ta-da! A lovely, healthy meal. I was especially glad to use this recipe because we have an overabundance of green onions in our own garden we need to use up. I fed this to JB in between his softball double header on Tuesday night, and he apparently came back to the second game bragging about dinner, rubbing his belly and saying “got my fuel, guys”. Silly husband :)


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