Sweet and Sticky Pak Choi Stir Fry Rice

The chopped pak choi is tossed in a simple stir fry sauce made from ginger, garlic, soy sauce, sesame oil, rice vinegar, and honey/maple syrup. The sauce is slightly salty, yet tangy, and just a little sweet. The pak choi is caramelised and the rice soaked up in the sauce. 


  • No pak choi? Use cabbage, peppers, sugar snap peas or leeks instead. 
  • No rice? Try with noodles instead. 
  • No eggs? Use crumbled tofu instead. 

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 2


270 g Pak Choi

For the sauce:

1 tbsp Ginger (grated)

2 Garlic cloves (grated)

a pinch of chilli flakes

30 g Soy sauce

30 g Rice vinegar

20 g Honey / Maple syrup

20 g Sesame oil

1 tbsp Olive oil

For serving:

120 g Rice (cooked)

2 Eggs / Tofu

For the toppings (optional):

1 tbsp Sesame seeds

Spring onion (chopped)

Carrot (grated)


  1. Slice the pak choi in half lengthwise, then cut each one in half again to yield quarters.
  2. In a pan, add the olive oil, garlic, ginger and chilli flakes. Cook over medium heat for 4-5 minutes until fragrant.
  3. Add the soy sauce, rice vinegar, honey/maple syrup and sesame oil. Bring to a boil then add the pak choi. 
  4. Cook for 5-6 minutes until tender and well coated with the sauce. 
  5. Add the cooked rice and broken eggs. Mix well to combine and cook for 2-3 minutes over high heat, until the eggs are cooked. 
  6. Serve with sesame seeds, spring onions and grated carrots. 
  7. Enjoy!
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How to store

Store in an airtight container in the fridge for up to 3 days. 


Roast any root vegetables from your box and serve alongside the leftover stir fry rice. 

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