Gluten free honey and ginger pak choi rice

Pak Choi & Ginger Rice

I had a pak choi and fresh ginger left from yesterday’s Chicken & Pak Choi in Oyster Sauce recipe so since I hate wasting, I decided to improvise a quick healthy meal with them today.

I had this as a main meal with some sautéd sugarsnap peas, but I think it would work well as a side with chicken or fried tofu.

Ingredients

  • 2 cups of cooked rice
  • 2 to 3 heaped Tbsp finely chopped ginger
  • 1 pak choi
  • 2 or 3 spring onions
  • A few garlic cloves
  • Sesame seeds (to taste)
  • Olive oil (or cooking oil of your choice)
  • 3 Tbsp tamari sauce (I used Kikkoman) or light soy sauce
  • 3 Tbsp rice vinegar
  • 1 Tbsp maple syrup or honey
  • Salt
  • Black pepper

Directions

  1. Cook some rice.
  2. Slice the pak choi and spring onions and finely chop the garlic and ginger.
  3. Pan fry the ginger in a bit of olive oil (on medium heat) in a frying/sauté pan or wok, for a few minutes. Then add the pak choi and keep on frying for a couple of minutes. Turn the heat down to medium low and add the garlic and spring onions. Fry for about a minute and add the rice. At this point, add a bit more oil if it’s too dry and fry for another few minutes.
  4. Add the tamari sauce, vinegar, syrup salt and black pepper.
  5. Mix well and serve with sesame seeds sprinkled on top.

Enjoy!

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