Bok Choy Steamed Rice

Bok Choy Steamed Rice

Chef John

"With all the fancy grilled summer meats flying around, it's easy to forget about the side dishes. Nobody wants to spend hours in the kitchen when they could be outside playing volleyball in jhorts. With this easy bok choy rice, you can have something much more interesting in the same time as it takes to make plain rice."
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Ingredients

35 m servings 191 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.
  2. Combine water, rice, and soy sauce in a pot; bring to a simmer and stir in bok choy stems. Reduce heat to low, cover the pot with a lid, and cook until rice is almost cooked through, about 18 minutes.
  3. Stir bok choy leaves, chili-garlic sauce, and sesame oil into rice mixture with a fork. Remove pot from heat, cover the pot with a lid, and let sit until rice is cooked through and bok choy leaves wilt, about 5 minutes more. Fluff with a fork and garnish with sesame seeds.

Reviews

Read all reviews 12
  1. 18 Ratings

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Most helpful positive review

This was very good and a nice change from the plain ole rice side. I found it needed at least twice the amount of soy sauce if not more. I probably ended up with almost a tablespoon in there ...

Most helpful critical review

Mixed reviews from my kids and husband. Some loved and some thought okay.

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This was very good and a nice change from the plain ole rice side. I found it needed at least twice the amount of soy sauce if not more. I probably ended up with almost a tablespoon in there ...

This was very good, and I'm glad to have another way to squeeze in healthy Bok Choy. I did use extra Soy Sauce and a dash more Spicy Thai Chili Sauce which was the closest I could find to chili...

This recipe was in my e-mail today. I was looking for a recipe for spinach. I substituted chicken broth for water. Added extra soy & extra garlic sauce. Used toasted sesame sauce. Not the ...

I added more soy and chili sauce like other reviews recommended. It was awesome and totally hit the spot when I was craving cold Chinese food the next morning too!

I added triple soya sauce, sambal and sesame oil. I added boiled eggs to it and next time I would double the bok choi and do not add the sesame oil

so simple and a good way to use up all the bok choy in the CSA. and even my picky eaters love it.

Love the concept of healthy and creative! This is what interested me in this recipe. I was pleased with the it however, after following the directions my rice did not cook through. It has promis...

I made this last evening as a side for a pork stir fry. I followed the recipe but omitted the sambal as I didn't want it to compete with the flavors of the stir fry. This recipe is a good way to...

Mixed reviews from my kids and husband. Some loved and some thought okay.

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