Wednesday, October 9, 2013

Bok Choy Stir Fry

3 C brown rice, cooked
1 TBLS olive oil
4 eggs
1 onion
1 large carrot, chopped
1/2 large red pepper, chopped
1/2 Bunch of bok choy, whites and greens chopped separately
1 C frozen peas
3 green onions, chopped
soy sauce

Heat oil in Wok.  Add onions and cook until translucent.  Add carrots and cook for 3 minutes, then add the red pepper and white part of the bok choy.  Saute for 2 minutes, then add the green leafy bok choy.  Add the rice, peas, and green onions.
Scramble the eggs in another pan and add to the mix when they are done.  Saute until all heated through and the bok choy is slightly wilted.  Serve with soy sauce.

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