Sweet and Sticky Pak Choi Stir Fry Rice

This delicious stir fry recipe makes the perfect quick dinner for those busy weeknights.

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


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

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.
  2. Add the olive oil, garlic, ginger and chilli flakes to a frying pan. Cook over medium heat for 4-5 minutes until fragrant.
  3. Add the soy sauce, rice vinegar, honey (or 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 eggs (or tofu(. Mix well to combine and cook for 2-3 minutes over a high heat, until the eggs are cooked (or the tofu is warm-through). 
  6. Serve with sesame seeds, spring onions and grated carrots. 
  7. Enjoy!
Sweet and sticky pak choi stir fry rice in a white bowl with chopsticks

How to store

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


Roast any root vegetables from your Oddbox and serve with the leftover stir fry rice. 

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