Market Recipe: Fried Rice with Spring Vegetables

Market Fried Rice with Spring Vegetables

By Market Chef Brandon Hooper

Ingredients (Serves 4):

  • ½  cup soy sauce
  • 2 ½ cups of water
  • 1 tablespoon sesame oil
  • 1 teaspoon chili flakes
  • ½ cup of minced ginger
  • 1 tablespoon vegetable oil
  • 2 bunches green garlic finely chopped
  • 2 cups of uncooked white rice (4 cups of cooked white rice total)
  • 8 heads baby bok choy chopped, whites & leaves separated
  • Additional seasonal veggies as desired (we added carrots & cauliflower from our farmers, and chestnut mushrooms from HiFi Mycology)
  • sesame seeds for garnish (optional)
  • 2 duck eggs (Belle Vie Farm – optional)
  • We also used vegetable stock that we made using veggie scraps for added flavor! Check out our zero waste veggie stock recipe here.


    1. Wash all your vegetables: Split the bok choy in half, and rinse under cold water, Put aside. Wash and peel ginger (A spoon helps peel the outer skin off). Submerge the Spring Garlic in water and give it shake to remove loose dirt.
    2. Start your Rice: Rinse two cups of rice in a strainer to remove excess starches. Cover with 2 ½ cups of water. Simmer covered on medium heat until rice has absorbed all the water (about 10-20 minutes depending on your equipment) and fluffs up when stirred with a fork iIf your rice appears “wet” still, cover and let it rest five minutes to continue absorbing excess liquid).
    3. Trim your veggies: Finely chop the spring garlic, setting aside the greens as a garnish. Trim the green leaves off of your bok choy and set aside, chop the white stems into bite size pieces (½ inch or so). You can grate the freshly peeled ginger, or finely mince it with a knife.
    4. Fry your Rice: Add about a tablespoon of your preferred cooking oil and bring to a medium-high heat in a wide sauté pan. Once your oil has started to warm and shimmer, add your cooked rice. After about two minutes, toss in your ginger, soy sauce, spring garlic, and bok choy stems. Once your bok choy stems start to become tender (the edges will soften and become slightly translucent), add in the bok choy greens. Finally, check for seasoning, adjust if necessary.
    5. Add an egg: If adding an egg, create a well in the center of your frying pan (exposing the cooking surface). Add another tablespoon of oil, and crack your egg right in. Allow the white to set slightly before gently breaking up and scrambling the egg (if you stir too quickly you’ll make eggy rice! Give it time to cook.)
    6. Plate up: Garnish with your spring garlic tops, and sesame seeds. Enjoy with any other market treats you’ve brought home!

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