1 large head of bok choy, washed, cored and sliced into inch-long pieces
1 Tablespoon sesame oil
3 Tablespoons finely grated ginger (I keep mine frozen and then pare it with a knife, and grate while frozen – it’s super easy this way)
4 cloves garlic, chopped
1 medium onion, finely chopped
3 Tablespoons soy sauce
2 Tablespoons sesame seeds
2 large eggs, lightly beaten
4 cups of rice, cooked and cooled
2 tablespoons rice vinegar (optional)
Cook rice as per package directions (2 cups dry yields 4 cups cooked), adding a chicken bullion cube, if desired (rendering this dish non-vegetarian then). Let cool. If using sushi rice (which I did), add rice vinegar after cooking to prevent clumping.
Heat sesame oil in a non-stick pan over medium heat, adding onions, garlic, and ginger, sauteing until onions are translucent. Add rice and soy sauce; cook for ~5 minutes, stirring constantly. Push rice mixture aside to create a small space in the pan and add the beaten eggs, scraping up any brown bits, cook through, and then mix rice and eggs together. Add bok choy on top of rice, bring heat to low, cover and let sit for about 2 minutes, until the bok choy is wilted. Sprinkle with sesame seeds.