- Place bok choy in a large bowl and toss with the olive oil.
- Heat Saucy over medium heat. Add 2 tablespoons of the coconut oil and heat until melted.
- Add the peppers and shallots and sprinkle with salt. Cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute.
- Add the remaining coconut oil to the pan. Once hot, add the rice to the cooked vegetables in the pan, and use a flexible spatula to press into a single, flat layer.
- Cover with the lid and cook until the rice is golden, crispy, and steamed, about 5 to 6 minutes.
- Once that side is browned, flip a few large parts of the rice cake and crisp the other side.
- Remove Saucy from the heat and let it stand, covered, for 5 minutes.
- In a bowl, whisk together the soy sauce, vinegar, sesame oil, and chili paste.
- Add the rice to the bowl of bok choy and toss gently to incorporate. Serve the rice on a plate and drizzle with the soy sauce mixture.
- Top with green onions, peanuts, parsley, and lime wedges.
Don't put your leftover rice in Tupperware; lay it out on a sheet tray and let all the moisture come out. I love this recipe because you get amazing freshness from the bok choy and a nice umami flavor from the dressing. The deep, flared Saucy, with a lid, is perfect thanks to its excellent use of surface area — you can get a crispy rice dish that’s still steamed properly.
- JJ Johnson of Fieldtrip
Ingredients
Serves 4
- 2 c. leftover long-grain white rice
- 6 heads baby bok choy, cleaned and sliced
- 2 tsp olive oil
- 4 tbsp coconut oil
- 1 red bell pepper, diced
- 1 shallot, diced
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp red Thai chili paste
- 2 green onions, sliced
- 3 tbsp roasted peanuts, chopped
- 1 bunch parsley, chopped
- Lime wedges
Photos by Noah Fecks