Past Recipes
Bok Choy Fried Rice

Bok Choy Fried Rice with Butternut Squash and Sriracha

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In our personal opinion, fried rice is an entirely perfect food: crispy, flavorful, and endlessly versatile. In this delicious version dreamed up by Chef Elana, fragrant basmati rice is cooked until fluffy, then sautéed with crunchy bok choy and carrots in a flavorful mix of onion, garlic, and ginger. Sweet roasted butternut squash adds even more depth to this dish, which is topped with a perfectly runny egg and spicy Sriracha sauce. What’s not to love?
  • < 600 Calories
  • Vegetarian
  • Spicy
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

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

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • water
  • eggs
  • 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. 

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, peel onion and cut into small dice. Mince garlic. Trim and discard skin of ginger and mince. Rinse bok choy and thinly slice crosswise, keeping bulbs and leaves separate. Quarter squash cubes. Roughly chop cashews

  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, flipping halfway through, until lightly browned and tender, about 12 minutes total.

  4. Cook Vegetables

    Cook Vegetables

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

  5. Season Rice

    Season Rice

    Return pan with vegetables to medium-high heat. When vegetables are sizzling, add soy sauce and rice and stir to coat. Press rice down into a single layer and cook, 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, about 3 minutes more. Remove 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 heat. When oil is shimmering, crack 2 eggs into pan. Season with ¼ teaspoon salt and pepper as desired. Fry until whites are set but yolks are still runny, 2-3 minutes. Top bok choy fried rice with fried eggs. Garnish with cashews and drizzle over Sriracha (or skip it if you don't want heat). Dig in!

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