Past Recipes
Bok Choy Fried Rice

Bok Choy Fried Rice with Summer Squash, Carrots, and Peas

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Recipe Details


In our personal opinion, fried rice is an entirely perfect food: crispy, flavorful, and endlessly versatile. In this repeat favorite recipe, fragrant basmati rice is cooked until fluffy, then sautéed with crunchy bok choy and carrots in a flavorful mix of onion, garlic, and ginger. Seasonal summer squash adds even more depth to this dish, which is topped with a sunny-side up egg and spicy Sriracha sauce. What’s not to love?


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 660
  • Protein 25g
  • Total Carb 87g
  • Total Fat 25g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basmati rice
    3/4 cup
    basmati rice
  • baby bok choy
    8 ounces
    baby bok choy
  • summer squash
    12 ounces
    summer squash
  • roasted salted cashews
    3 tablespoons
    roasted salted cashews
  • ginger
    1/4 ounce
  • garlic
    1 clove
  • yellow onion
    yellow onion
  • sesame oil
    1 tablespoon
    sesame oil
  • shredded carrots
    1/2 cup
    shredded carrots
  • gluten-free soy sauce
    1/4 cup
    gluten-free soy sauce
  • peas
    1/2 cup
  • Sriracha
    2 packets

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • baking sheet
  • 12" large high-sided pan
  • 10" medium nonstick pan

Cooking Steps

  1. Cook Rice

    Cook Rice

    Preheat oven to 450°F. In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then set aside uncovered to release steam, making it easier to fry in Step 5. 

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, halve bok choy lengthwise and rinse thoroughly—it tends to hide a lot of dirt between its leaves! Thinly slice crosswise, keeping bulbs and leaves separate. Rinse squash, halve lengthwise, and cut crosswise into ½-inch half-moons. Roughly chop cashews. Trim and discard skin of ginger and mince. Mince garlic. Peel onion and cut into small dice. 

  3. Roast Squash

    Roast Squash

    On a baking sheet, toss squash with 1 tablespoon canola oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast, tossing halfway through, until lightly browned and tender, about 10 minutes total.

  4. Sauté Vegetables

    Sauté Vegetables

    While squash roasts, heat sesame oil in a large high-sided pan over medium heat. When oil is shimmering, add ginger, garlic, and onion and cook until onion is translucent, about 3 minutes. Add carrots and bok choy bulbs and cook until tender, about 3 minutes more. Remove pan from heat and set aside until rice is done cooking. 

  5. Season Rice

    Season Rice

    Once rice is cooked, return pan with vegetables to medium-high heat. When vegetables sizzle, add soy sauce and cooked rice, stirring to coat. Press rice down into a single layer and fry, without moving, until golden on bottom, 3-4 minutes. Add bok choy leaves and stir to combine. Cook until soy sauce is fully absorbed and bok choy leaves have wilted, 3 minutes more. Remove pan from heat and stir in peas and squash. Divide fried rice between serving bowls.

  6. Fry Eggs and Plate

    Fry Eggs and Plate

    Heat 1 tablespoon canola oil in a medium nonstick pan over medium. When oil is shimmering, crack 2 eggs into pan and season with salt and pepper. Fry until whites start to set, 2 minutes. Cover pan and cook until edges are crisp but yolks are still runny, 2 minutes more. Top rice with fried eggs. Garnish with cashews and drizzle over Sriracha. Dig in!

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