Bokchoy and Kale Fried Rice

When we received the amazing greens from @urbantillersg, it was absolutely awesome to see the superfresh bokchoy in there. It is one of the healthy eats we like in our meals at least once or twice a week. Together with it was some kale that got leftover after we made a bowl full of greek salad (coming soon on the feed!). So here we were – brining together the two of them to experiment a new kind of fried rice!

Bokchoy and kale together are a wonderful combination and add the required crunch and greens to your one-bowl meal. If you slightly roast kale in an oven with a drizzle of oil and a dash of rock salt, it even tastes better. This bokchoy and kale fried rice has a few other vegetables we like in our bowl – carrot, baby corn, onion, but you can always play around with the ones of your liking!

Ingredients:

  • 4 cups cold cooked jasmine rice
  • 250 gm chopped bokchoy
  • 150 gm chopped kale
  • 1 small cup diced carrot
  • 1 small cup vertically halved baby corn
  • 3-4 minced garlic cloves
  • Soy sauce
  • Salt to taste
  • Pepper to taste
  • Oil

Procedure:

  • In a pan, take 3 tbsp oil and when it is hot, add garlic. Roast until it is golden brown
  • Add onion, carrot and corn to it and cook for 3-4 min
  • Add bokchoy and kale and cook for a couple minutes
  • Add 1 tbsp soy sauce and salt & pepper to taste. Sprinkle some chili flakes if you like
  • Add rice to the cooked veggies and gently toss
  • Garnish with greens of spring onion and serve with jalapeno and soy sauce!

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