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Shanghai Bok Choy Fried Rice

Shanghai Bok Choy Fried Rice

Serves 2-4


  • 3 pieces Jade Baby Shanghai Bok Choy, chopped
  • 2 Tbsp olive oil
  • 2 eggs, beaten
  • ½ cup white onion, diced
  • 1 clove garlic, minced
  • ¼ cup frozen mixed vegetables
  • 1/8 tsp ground ginger
  • 2 cups cooked Jasmine Rice
  • 2-3 Tbsp low sodium soy sauce
  • Salt & pepper to taste
  • Green onion to garnish


Heat 1 Tbsp oil in a skillet over medium heat. Add eggs and scramble, stirring occasionally. When eggs are barely cooked, remove and transfer to a separate plate.

Increase heat to medium-high and add 1 tsp oil to the same skillet. Add onions and garlic and sauté until soft, about 3-4 minutes. Add bok choy, mixed vegetables, ground ginger, salt and pepper and continue to cook until bok choy is brightly colored and wilted.

Add in rice, soy sauce and eggs and stir until combined. Continue stirring for an additional 3 minutes to fry the rice.

Garnish with chopped green onions.