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Baby Bok Choy Ginger Fried Rice

Prep Time
10 minutes
Cook Time
20 minutes


1 tbsp avocado oil

2 eggs whipped

2 carrots, chopped

½ zucchini, chopped

1 small HoneySweet® Onion, chopped

3 cabbage leaves

1 baby bok choy leaves

1 tsp grated ginger

2 cloves of garlic

2 tbsp low-sodium soy sauce

1 tsp oyster sauce

1 tsp sesame oil

½ cup frozen peas thawed

3 cups cooked & chilled brown rice


  1. Preheat large skillet or wok to medium-high heat. Add 1 tsp avocado oil.
  2. Add eggs to pan. Scramble. Remove eggs from pan and set aside.
  3. Add remaining 2 tsp oil to pan. Add onion and carrots to pan. Cook until tender, ~5 minutes.
  4. Add cabbage and bok choy. Sauté until tender, ~2-3 minutes.
  5. Add ginger and garlic. Cook for 1 minute.
  6. Add peas and chilled brown rice. Cook for ~3-4 minutes until rice begins to brown.
  7. Add back in the cooked eggs. Add the soy sauce, oyster sauce and sesame oil. Cook for 1 minute. Remove from pan. Enjoy!


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