Ingredients
4
4 servings
- •1 tablespoon butter
- •1 head bok choy, chopped
- •2 cups chicken stock
- •1 cup uncooked jasmine rice
- •1 tablespoon olive oil
- •1 tablespoon chopped fresh chives, or to taste
- •1 pinch ground black pepper
Instructions
- Melt butter in a deep wok or wide pot over medium heat. Add bok choy and stir-fry until soft, about 5 minutes. Add chicken stock and increase heat to high. Bring to a boil. Add rice, olive oil, and chives and stir well.
- Cover with a tight-fitting lid, reduce heat to a simmer, and cook for 20 minutes. Check rice after 10 minutes to make sure it is pacing well; overcooking will turn the rice dry, undercooking will produce hard rice. Season with pepper and serve.
Nutritional Facts
Per 4 servings
- Calories: 247
- Carbohydrate: 42g
- Fat: 7g
- Fiber: 2g
- Protein: 5g
- Sugar: 2g
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