Bok Choy, Black Rice, and Ginger Stir Fry

Ali Segersten (author) Feb 08, 2021
Bok Choy, Black Rice, and Ginger Stir Fry-2
Average Recipe
Prep Time
15 minutes
Wait Time
1 hour
Cook Time
10 minutes

Serve this simple recipe with baked salmon, baked chicken breasts, or with a large green salad as a main dish. The key to a good stir-fry is to use cold or room temperature cooked rice. I usually make this recipe with whatever leftover rice we have, but black rice is my favorite! Black rice is high in antioxidants called anthocyanins; these are also found in black beans, purple cauliflower, blueberries, black currants—basically any plant food with a dark blackish-purple or blue color.

Preparation Note

You'll need 4 cups of cooked black rice for this recipe. At least an hour before making this recipe, or up to a day beforehand, cook 2 cups of black rice and allow it to cool completely before using in the stir fry.

2 tablespoons avocado oil
2 tablespoons finely chopped fresh ginger
1 bunches green onions cut into 2-inch pieces
4 small carrots sliced into thin diagonals
8 cups chopped bok choy
½ teaspoons sea salt
4 cups cooked black rice
2 teaspoons coconut vinegar
½ cups pumpkin seeds toasted