Ingredients
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1 tablespoon butter
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1 head bok choy, chopped
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2 cups chicken stock
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1 cup uncooked jasmine rice
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1 tablespoon olive oil
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1 tablespoon chopped fresh chives, or to taste
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1 pinch ground black pepper
Directions
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Melt butter in a deep wok or wide pot over medium heat. Add bok choy and stir-fry until soft, about 5 minutes. Add chicken stock and increase heat to high. Bring to a boil. Add rice, olive oil, and chives and stir well.
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Cover with a tight-fitting lid, reduce heat to a simmer, and cook for 20 minutes. Check rice after 10 minutes to make sure it is pacing well; overcooking will turn the rice dry, undercooking will produce hard rice. Season with pepper and serve.
