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.
Allergen Note: Contains eggs.
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.
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.
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.
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.
Heap the fried rice in bowls, drizzle with hot sauce, if you want a kick, and serve warm.