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
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
120 g Rice (cooked)
2 Eggs / Tofu
For the toppings (optional):
1 tbsp Sesame seeds
Spring onion (chopped)
- Slice the pak choi in half lengthwise, then cut each one in half again to yield quarters.
- In a pan, add the olive oil, garlic, ginger and chilli flakes. Cook over medium heat for 4-5 minutes until fragrant.
- Add the soy sauce, rice vinegar, honey/maple syrup and sesame oil. Bring to a boil then add the pak choi.
- Cook for 5-6 minutes until tender and well coated with the sauce.
- 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.
- Serve with sesame seeds, spring onions and grated carrots.
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.