20 min active20 min total3 servings

Green Fried Rice with Scrambled Eggs

Toss sweet baby bok choy, fragrant mint, tender pea shoots, and scallion-ginger sauce into a vivid fried rice for an ultra-fresh veggie meal.

Ingredients Included

  • Baby bok choy
  • Mint
  • Scallion-ginger sauce
  • Cooked rice
  • Eggs
  • Pea shoots

You'll Need

  • Salt
  • Vegetable oil
  • Soy sauce (optional)
  • Sriracha or hot sauce (optional)
Allergen Note: Contains eggs.

Step 1

Trim the stems from half of the bok choy, and cut the leaves crosswise about 1-inch thick, reserving the rest for another use. Pick the mint, toss the stems, and roughly chop the leaves.

Step 2

In a large wok or nonstick frying pan over medium-high heat, warm half of the scallion-ginger sauce. Add the bok choy, season with salt, and stir-fry until bright green and tender-crisp, 2 to 3 minutes. Transfer to a plate and set aside.

Step 3

Return the pan to medium-high heat, and warm the remaining scallion-ginger sauce. Add the rice, stir to coat, then cook undisturbed until crispy and golden on the bottom, 4 to 5 minutes. Push the rice to the sides of the pan to make a hole in the center, and add 1 teaspoon vegetable oil, along with 2 eggs. Scramble until soft curds have formed, 1 minute.

Step 4

Add the pea shoots and mint and stir-fry until wilted, about 1 minute. Return the bok choy to the pan and stir to combine. Season with soy sauce or salt to taste.

Step 5

Heap the fried rice in bowls, drizzle with hot sauce, if you want a kick, and serve warm.
Find more recipes like this in the Good Eggs Weeknight Dinner Kit
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