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Lunch recipe · from the recipe book

Ginger Garlic Egg Stir-Fry with Greens

Soft, fluffy scrambled egg ribbons tossed with garlicky wilted kale, bok choy and spinach in a glossy ginger sauce over nutty brown rice.

Ginger Garlic Egg Stir-Fry with Greens

Ingredients

  • 1 cup200 gLong-grain brown rice, dryrinsed
  • 2⅓ cups560 gWater
  • 8 large400 gEggs8 large
  • 4 large132 gEgg whites4 large
  • 4¼ cups shredded300 gBok choystems sliced, leaves chopped
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 4 cups loosely packed120 gBaby spinach
  • 2¾ cups sliced200 gWhite mushroomssliced
  • 5 cloves15 gGarlicminced
  • 3½ tbsp grated20 gFresh gingergrated
  • 3 medium45 gGreen onionssliced, whites and greens separated
  • 2½ tbsp36 gLow-sodium soy sauce
  • 1 tbsp8 gCornstarch
  • 2 tbsp24 gCanola oil
  • 1¾ tsp8 gToasted sesame oil
  • 2¾ tsp8 gSesame seedstoasted
  • ½ tsp1 gCrushed red pepper

Steps

  1. Bring the brown rice and 500 g of the water to a boil in a saucepan, cover, and simmer on low for 40 minutes; rest covered while you cook.
  2. Make the sauce: whisk the soy sauce, cornstarch, the remaining 60 g of water and the toasted sesame oil in a small bowl.
  3. Whisk the egg and egg white together in a bowl.
  4. Heat one-third of the canola oil in a large skillet over medium heat. Add the egg mixture and gently scramble into large soft curds until set with no liquid egg left, reaching 160°F (71°C). Transfer to a plate.
  5. Raise the heat to high and add another third of the canola oil. Add the mushrooms and cook 4 minutes until browned.
  6. Add the remaining third of the canola oil, then the garlic, ginger, green onion whites and red pepper flakes; stir 30 seconds until fragrant.
  7. Add the bok choy stems and kale; stir-fry 3 minutes. Add the bok choy leaves and spinach and toss until just wilted, about 1 minute.
  8. Stir the sauce, pour it into the skillet and toss until glossy and thickened, about 1 minute. Fold the scrambled eggs back in to warm.
  9. Fluff the brown rice and divide among 4 bowls. Top with the stir-fry, green onion greens and sesame seeds.

Contains: Egg, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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