3 heads baby bok choy (9 oz.), quartered lengthwise
3 cups cooked brown rice
1 tablespoon fresh lime juice
3 radishes, sliced
2 scallions, thinly sliced
How to Make It
In a large skillet, heat oil over medium-high heat. Add eggs and season with salt and pepper. Cook until whites are crisp at edges, about 4 minutes. Transfer to a plate.
Return skillet to medium-high heat. Add garlic, ginger, snap peas and bok choy; stir-fry until mixture is golden, about 3 minutes. Add 1/4 cup water and cook, scraping up any browned bits, until evaporated, about 1 minute.
Add rice, lime juice, radishes and scallions; stir-fry over medium heat until rice is warmed through, about 2 minutes. Season with salt and pepper. Serve hot.