Dishing Up the Dirt

Spring Garlic Scape, Bok Choy & Kale Fried Rice

Fried rice is one of the greatest one pot meals. It’s easy, though you have to be patient as you add ingredients one at a time. My kids love this recipe and I feel good about all the nourishing ingredients that go along with this fried rice. Plenty of garlic (yay for anti fungal, anti-inflammatory properties)! Bok choy and kale add plenty of antioxidants, fiber, vitamins and minerals that help keep this meal a powerhouse. For those of you that feel like adding diced carrots and broccoli go for it! Just add them in batches. This meal is forgiving and so flavorful with minimal ingredients. The garlic oil is the most flavorful part of the meal. Don’t skimp on all that garlic! If you don’t have garlic scapes use garlic cloves instead.

Happy cooking everyone!

Spring Garlic Scape, Kale & Bok Choy Fried Rice

Prep Time: 20 minutes    Cook Time: 25 minutes    Serves: 6

  • 3 cups cooked and chilled brown or white rice (day old rice is the best for fried rice!)
  • 1/4 cup ghee
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup finely diced garlic scapes (or 1 head of garlic, peeled and diced) you can chop in a food processor for ease.
  • 2 cups finely chopped kale
  • 2 cups finely chopped bok choy (leaved and stems)
  • 10 ounces green peas (if frozen thawed)
  • 4 eggs, whisked
  • 2 Tablespoon coconut aminos (or soy sauce)


  1. Prepare your rice the night before or morning before making this and pop it in the fridge to chill and dry it out. (If you're in a pinch I think popping it in the freezer while you prep is good enough.)
  2. Heat your ghee in a very large cast iron skillet or wok over medium-hight heat. Add the red pepper flakes and garlic and cook, stirring often until lightly golden brown and slightly bubbling. About 6 minutes. Set a heat proof bowl over the sink and strain the garlic. Keep the garlic to the side and then add 1 Tablespoon of the garlic infused ghee back to the pan. Add your chopped kale and bok choy and cook, stirring often until bright green and wilted. Remove the greens from the pan to a bowl and keep to the side.
  3. Add 2 Tablespoon of the reserved ghee to the pan and add your chilled rice. Spread the rice evenly over the pan and cook over high heat, undisturbed for about 1 minute. Give the rice a good stir then move it to one side of the pan and add your eggs to the other side and scramble them. Once the eggs are scrambled incorporate them into the rice. Add the peas, cooked veggies and drizzle with coconut aminos. Top with the crispy garlic scapes and serve.


Use this recipe as a guide and adjust measurements and ingredients as necessary.

Leave a Reply

2 thoughts on “Spring Garlic Scape, Bok Choy & Kale Fried Rice

  1. jsk says:

    I can vouch for this one!! Tasty, easy and relatively quick to make, PLUS, oh my goodness, so healthy! Thanks Andrea for another winner.

    1. Andrea says:

      Yay! I’m so happy this turned out for you!!

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