Ginger Fried Jade Rice

This week’s recipe comes from Sun Basket. Get $30 off your first order here! This Ginger Fried Jade Rice is paleo, vegetarian, gluten-free, and dairy-free. We loved making this simple dish for lunch and it is easily reheated for leftovers.
Jade rice gets its delicate green color and vanilla flavor from an infusion of bamboo extract. Its flavors would get lost in classic fried rice, so Chef Justine deconstructs the dish, tossing it with a colorful mix of sautéed vegetables and topping it with crisp-edged fried eggs. Because crisp fried rice starts with cold rice (which has less moisture), she cools boiled rice on a sheet pan before sautéeing it.


  • 1 red bell pepper
  • 1 cup Lotus Foods Organic Jade Pearl Rice
  • 1 to 2 garlic cloves
  • ½ ounce fresh ginger
  • 1 to 2 heads baby bok choy
  • 2 scallions
  • Fresh cilantro
  • Stir-fry sauce (mirin – tamari – rice vinegar – sesame oil)
  • 2 pasture-raised organic eggs
  • Fresh sprouts
  • 1 tablespoon Sriracha (optional)


  1.  Cook the rice: Bring a pot of salted water to a boil. Add the rice and boil, uncovered, until tender, 8 to 10 minutes. Drain the rice and spread on a sheet pan to cool. While the rice cooks, prepare the vegetables.

2.  Prep the vegetables:

  • Remove the seeds and ribs from the bell pepper. Cut the pepper into thin strips.
  • Finely chop the garlic.
  • Peel and grate the ginger.
  • Trim the root ends from the bok choy; chop the bok choy into 1-inch pieces.
  • Trim the root ends and thinly slice the scallions.
  • Coarsely chop the cilantro.

3. Cook the fried rice: In a wok or frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the bell pepper, garlic, and ginger, and cook until the peppers start to soften, 3 to 5 minutes. Stir in the bok choy and cook until just tender, 2 to 3 minutes. Add the rice and stir-fry sauce and cook, tossing constantly, until the rice is heated through, 2 to 3 minutes. Season to taste with salt, if needed. Remove from the heat, and stir in the scallions and cilantro. Transfer the rice mixture to individual bowls.

4. Fry the eggs: Wipe out the wok or pan. Add 1 to 2 teaspoons oil and heat until hot but not smoking. Crack the eggs into the pan and cook until the whites are set and crisp around the edges but the yolks are still runny, 2 to 3 minutes. If you like your yolks firm, cook 2 minutes longer. Season to taste with salt and pepper.

5. Serve: Set a fried egg on top of each serving of rice, garnish with the sprouts and as much Sriracha as you like, and serve.

Recipe from


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