I’ve been meaning to make a post on this particular meal for quite some time, and then life happens and I forget…until I make it again, then I remind myself (for the umpteenth time) to make. a. flippin’. post. So I’m finally doing it! No more excuses! And really, not posting this, is completely selfish and wrong. So very wrong. This is the ONE vegetarian dish that my husband not only likes, but loves. So much, that he requests it quite often. And I am more than happy to oblige. I love this recipe because it’s easy, it tastes and smells amazing, it’s super healthy, and filling. Plus, it gives us a little break from having meat be the center of our meals. I know, I know, meat should never be the main course of the meal… but when you’re married to a Mountain Man, it’s just sort of expected.
This recipe is also very versatile.
You don’t have to use bok choy (but it’s so yummy…if you’ve never eaten it, I suggest you at least give it a shot). If you’re hesitant, let me just tell you a few fun facts about this “Chinese Cabbage”…just one cup of Bok Choy has only 9 calories, barely any fat, AND it’s packing protein, fiber, and tons of vitamins and minerals!
Plus, look how pretty!!! God sure knew what He was doing. And THIS is the part you cut off to throw away. Wow.
You can sub it out for sugar snap peas, broccoli, or any other veggie you’d like to highlight. You can even add in some chicken, shrimp or beef tips to make it non-vegetarian. But I promise you, that this is plenty filling, even without the meat!
About the rice…please read this.
One tip I will suggest, is that you make the rice ahead of time. I like to make a big batch at the beginning of the week and just keep it in the fridge and pull out some as I need it. This keeps the stir fry from getting too soggy/mushy, with freshly made rice. I will also add that even though you are making something homemade, doesn’t always make it healthy…unless you are very careful in what condiments/ingredients you are using. For example, soy sauce seems harmless enough. But did you know that soy is one of the largest GMO crops there is? If you’re using soy sauce, be sure to get a good brand that is organic and non-GMO. We like the San-J Tamari brand a lot! So if you’re going to use a condiment in your recipes, be picky about the ones you use. It makes a difference!
- 2 cups whole grain brown rice (cooked - see tip above)
- 2 eggs, beaten
- 1 lb. bok choy - washed and chopped
- 1/2 cup diced carrots
- 1/2 cup diced onion (red or yellow)
- 1/2 cup frozen peas (I did not thaw mine and they cooked up great!)
- 1 Tbls minced garlic
- 1 drop Ginger essential oil (if using regular ginger, 1 Tbls minced)
- 1 Tbls soy sauce
- 2 tsp coconut oil
- 1 tsp toasted sesame oil
- 1/2 tsp white pepper
- Red pepper flakes - 1/4 tsp or to taste
- Salt and Pepper to taste
- Heat a large wok over medium high heat and coat lightly with olive oil. Add the eggs and a dash of salt and pepper. Scramble the eggs until done - about 1 minute. Remove eggs from pan and set aside.
- Add coconut oil to wok. Once melted add your garlic, carrots, onion and ginger. Cook for 3-4 minutes, stirring occasionally. It starts to smell so yummy right here!
- Add chopped up bok choy and cook (stirring occasionally) for another 3-4 minutes.
- Add remaining ingredients: Peas, egg, rice, sesame oil, soy sauce, white pepper, red pepper flakes, salt and pepper.
- Cook and stir until ingredients are well combined and pease are heated through - about 3 minutes.