Name: Jasmine Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: thai
Ingredients: 1.5 cup jasmine rice; 2.25 cup water (use cold water)

Popularity

2.0

Fiber-rich stir-fried Asian greens with fluffy jasmine rice. A gut-friendly, quick-to-make meal that's delicious!

Nutrition per Serving

321

Calories

Protein

62g

Carbs

Fat

low-fat low-cholesterol low-calorie low-phosphorus

Recipes in this Meal

1. Stir Fried Asian Greens

A quick and healthy stir-fry featuring crisp bok choy and tender gai lan tossed in a savory garlic and soy sauce. This vibrant side dish comes together in under 15 minutes, perfect for a busy weeknight.

Prep10 min

Cook5 min

Servings4

Serving size: 1 serving

74cal

3gprotein

7gcarbs

Ingredients

250 g bok choy (trimmed and roughly chopped)
250 g gai lan (trimmed and cut into 2-inch pieces)
1 tbsp sesame oil (or any neutral oil)
4 pcs garlic (cloves, thinly sliced)
1 inch ginger (peeled and julienned)
2 tbsp light soy sauce
1 tsp rice vinegar
0.5 tsp sugar
0.25 tsp salt (adjust to taste, soy sauce is salty)

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2. Jasmine Rice

Perfectly fluffy, fragrant jasmine rice with a delicate aroma. This simple, foolproof stovetop method yields separate, tender grains every time, making it the ideal side for Thai curries, stir-fries, or grilled meats.

Prep5 min

Cook25 min

Servings4

Serving size: 1 serving

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About Stir Fried Asian Greens with Jasmine Rice

Fiber-rich stir-fried Asian greens with fluffy jasmine rice. A gut-friendly, quick-to-make meal that's delicious!

This indo_chinese dish is perfect for lunch. With 320.58 calories and 7.63g of protein per serving, it's a low-fat, low-cholesterol, low-calorie, low-phosphorus option for your meal plan.

fat

0.25 tsp white pepper powder

1 tsp cornstarch

2 tbsp water (to make a slurry)

1 tsp toasted sesame seeds (for garnish)

Instructions

1
Prepare the ingredients and sauce
- Wash the bok choy and gai lan thoroughly. Trim the ends and chop into 2-inch pieces, keeping the stems and leaves separate.
- In a small bowl, whisk together the light soy sauce, rice vinegar, sugar, salt, and white pepper. Set aside.
- In another small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
2
Sauté aromatics and tougher stems
- Heat sesame oil in a large wok or skillet over high heat until it just starts to smoke.
- Add the sliced garlic and julienned ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
- Add the tougher stem pieces of the bok choy and gai lan. Stir-fry for 2-3 minutes until they are bright green and slightly tender.
3
Wilt the leaves and add the sauce
- Add the leafy parts of the greens to the wok. Toss continuously for 1-2 minutes until they just begin to wilt.
- Pour the prepared soy sauce mixture over the greens. Toss everything to coat well.
- Give the cornstarch slurry a quick stir and pour it in. Cook for another 30-60 seconds, tossing constantly, until the sauce thickens slightly and coats the greens.
4
Garnish and serve immediately
- Remove from heat. Sprinkle with toasted sesame seeds.
- Serve immediately to enjoy the greens while they are still crisp-tender.

247cal

5gprotein

55gcarbs

0gfat

Ingredients

1.5 cup jasmine rice
2.25 cup water (use cold water)

Instructions

1
Rinse the Rice
- Place the jasmine rice in a fine-mesh sieve.
- Rinse under cold running water, swishing the grains with your hand, for about 1-2 minutes until the water runs mostly clear.
- Drain the rice thoroughly to remove all excess water.
2
Combine and Bring to a Boil
- Transfer the rinsed and drained rice to a medium saucepan with a heavy bottom and a tight-fitting lid.
- Add the water.
- Stir once to combine.
- Place the saucepan over medium-high heat and bring the water to a full boil, uncovered.
3
Simmer Gently
- As soon as the water is boiling, immediately reduce the heat to the lowest possible setting.
- Cover the saucepan with the tight-fitting lid.
- Let the rice simmer gently for 15 minutes. Do not lift the lid during this time, as the trapped steam is essential for cooking the rice.
4
Rest and Steam
- After 15 minutes, turn off the heat completely but leave the saucepan on the warm burner.
- Let the rice rest, still covered, for an additional 10 minutes. This crucial step allows the grains to absorb the remaining moisture and firm up.
5
Fluff and Serve
- After the resting period, remove the lid.
- Gently fluff the rice with a fork or a rice paddle to separate the grains.
- Serve immediately as a perfect accompaniment to your main dish.

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34gFat

2Recipes

29gFat

2Recipes

Carbs

35gFat

2Recipes

Stir Fried Asian Greens with Jasmine Rice

Nutrition per Serving

Recipes in this Meal

1. Stir Fried Asian Greens

Ingredients

2. Jasmine Rice

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About Stir Fried Asian Greens with Jasmine Rice

Instructions

Ingredients

Instructions