• cups of cooked rice.(old rice is best for fried rice)
  • 2 cups of chopped bokchoy
  • 1/2 of red bell peppers finely chopped (optional)
  • 1/2 cup of finely chopped carrots
  • 1 cup of fresh sugar snap peas, chopped diagonally into small pieces
  • 1 small onion, finely chopped.
  • 1/2 cup of roughly chopped fresh flat parsley (for that herbilicous, lemony taste)
  • 2 tbsp. of your favorite Teriyaki sauce.(I used Wegman’s Teriyaki sauce in this recipe)
  • 1 tbsp. of Canola oil for frying
  • Salt & pepper for seasoning
  • Heat oil in pan. Add onions and stir fry until they become slightly transparent.
  • Add in the sugar snap peas and bokchoy. Sauté the vegetables until color turns to bright green.
  • Add in the bell peppers or finely chopped carrots. Sauté for about 2 minutes.
  • Season with a dash of salt and pepper. (Yes, season at this point – not at the very end of cooking)
  • Add rice and give it a quick stir fry. Make sure that the vegetables are evenly mixing with the rice.
  • Add 2 tbsp. of Teriyaki sauce and toss everything together. Continue stir frying for another minute.
  • Finally, add freshly chopped parsley, toss and let the rice cook for 1 more minute.

Serves 1-2 people.