Time 20 minutes
3 cups day-old cooked jasmine or short grain rice
2 cloves garlic
2 cups chopped kale (or other green)
2 cups chopped bok choi
1 tsp chopped hot pepper (fresh or dried)
¼ tsp ground pepper
1 tsp soy sauce
Heat 1 tablespoon garlic oil in a wok over high heat until smoking. Add the kale and bok choy, season with salt, and stir-fry until the vegetables are bright green and barely wilted, about 1 minute. Transfer to a bowl and set aside.
Heat 1 more tablespoon garlic oil in the wok over high heat until smoking. Add minced garlic and hot pepper and cook, stirring, until fragrant, about 15 seconds. Add rice and stir immediately, breaking up any large chunks and adding remaining garlic oil as necessary to prevent sticking.
Season rice with salt and white pepper, then add soy sauce. Return kale and bok choy to rice and toss to combine. Transfer to warm serving bowl and serve immediately
Based off a recipe from seriouseats.com