This is very light Chinese vegetable fried rice. The key to making good fried rice is to use cold rice from the previous day, or you can cook the rice earlier during a day but make sure it’s chilled before cooking. I used Bok Choy. You may substitute it with your preferred Chinese vegetable like Yu Choy, Chinese Broccoli, or other vegetable like lettuce. Enjoy!

Chinese Vegetable Fried Rice

4 cups cold rice
1/2 pound bok choy, chopped
1/4 of an onion, diced
1 medium carrot, diced
2 green onions, chopped
2 1/2 tablespoons canola oil

1. Heat up 2 tablespoons of oil to medium heat. Add onion and sauté about 1 minute. Then, add carrots and sauté about 2 minutes.
2. Add Bok Choy and some salt. Sauté about another 2 minutes.
3. Add rice and 1/2 tablespoon oil and mix. Constantly stir around and stir fry about 2 minutes.
4. Add green onions and salt to taste. Serve.