Bok Choy Fried Rice

Bok Choy, especially baby bok choy, makes ordinary fried rice into something special.  Brown rice is healthier than white rice and actually holds up better in fried rice, and by using brown basmati rice this dish becomes outstanding in taste as well.  Cook the rice ahead of time using stock or broth for even more flavor.  This is one of my family's favorite weekday meals and I usually have all the ingredients on hand.  This is also good with a little added sesame oil and/or a couple of tablespoons of toasted sesame seeds.  Enjoy! 2 large or 3 small baby bok choy 2 tsp garlic, crushed 1/2 large onion, diced 1/2 cup carrots, matchstick cut 1-2 tbsp peanut oil 2 cups brown or basmati rice, cooked 1 red pepper, diced 5 eggs, scrambled separately 1 -2 tbsp soy sauce 1 cup peanuts, chopped

Trim off the stalk end of the bok choy and wash stalks and leaves well.  Separate the stalks and leaves, cutting the stalks diagonally and the leaves across.  Add 1 tbsp peanut oil to wok or skillet over medium-high heat.  Add garlic, bok choy stalks (not leaves) and diced onion.  Cook about 3 minutes, until tender but crisp.  Stir frequently.  Add carrots and stir for a minute or two. Add another tbsp peanut oil and add rice. Stir fry for 2 minutes over high heat and then add red peppers. Continue to stir fry for 2 more minutes, until peppers are tender but crisp. Season with soy sauce.  Add bok choy leaves and stir for 1 minute. Add scambled eggs, stirring till heated through. Add peanuts and serve.
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