3 tablespoons canola oil
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
4 cups cooked jasmine rice
2 cups sugar snap peas
6-7 garlic scapes or spring onions, chopped
2 cups baby bok choy
2 teaspoons sesame oil
3 tablespoons soy sauce
3 tablespoons rice wine
sesame seeds, if desired
white pepper to taste
In a large wok heat the olive oil over medium heat. Add ginger and garlic and sauté for 20 seconds. Turn heat up to high and add in peas, bok choy and garlic scapes, stirring frequently, for 5 minutes until vegetables start to soften.
In a small container combine sesame oil, soy sauce and rice wine. Add cold rice and sauce to the wok. Fry on high heat, stirring frequently until rice is heated through. Season with white pepper and sprinkle with sesame seeds if desired.
Makes 4 meal-size servings or 6 sides.