Garlic Ginger Jasmine Rice Bok Choy (Printable)
Aromatic jasmine rice with garlic and ginger, served alongside tender sautéed bok choy for a satisfying Asian-inspired dish.
# What You’ll Need:
→ For the Rice
01 - 1 cup jasmine rice
02 - 2 cups water
03 - 1 tablespoon vegetable oil
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, peeled and minced
06 - 1/2 teaspoon salt
→ For the Sautéed Bok Choy
07 - 1 tablespoon vegetable oil
08 - 1 pound baby bok choy, halved lengthwise and rinsed
09 - 2 cloves garlic, minced
10 - 1-inch piece fresh ginger, peeled and julienned
11 - 1 tablespoon soy sauce (use tamari for gluten-free)
12 - 1 teaspoon sesame oil
13 - 1 teaspoon toasted sesame seeds (optional)
# How-To Steps:
01 - Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
02 - In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the minced garlic and ginger, sauté for 1 minute until fragrant.
03 - Add the rinsed rice and sauté for 1 minute, stirring to coat the grains in oil and aromatics.
04 - Pour in 2 cups of water and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
05 - While the rice cooks, heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
06 - Add the remaining garlic and ginger, stir-fry for 30 seconds until aromatic.
07 - Add bok choy, tossing to coat. Cook for 2–4 minutes until leaves are wilted and stalks are just tender.
08 - Drizzle with soy sauce and sesame oil, toss to combine, and cook for another 1–2 minutes.
09 - Transfer the rice to plates, top or serve alongside the bok choy. Garnish with toasted sesame seeds if desired.
# Expert Advice:
01 -
- The aromatic base transforms plain jasmine rice into something restaurant-worthy in minutes
- Bok choy adds a perfect fresh crunch that balances the warm, seasoned rice
02 -
- Resist the urge to lift the lid while the rice simmers, as escaping steam will prevent proper cooking
- Work quickly once your aromatics hit the hot oil, as garlic can turn bitter and acrid if it browns
03 -
- Mince your garlic and ginger ahead of time so they are ready to add the moment your oil is hot
- Have a lid ready for your rice and keep it tightly covered during the resting period