Crispy Bok Choy Rice & Meatball Bowl

ep #5 of healthy in thirty: 546cal/34g protein/11g fiber per serving

This recipe goes out to my hard working corporate gals and guys who just want a delicious dinner that takes very little effort and is still healthy.

The real magic to this recipe is the insanely delicious crispy bok choy rice that’s made so easy with frozen microwaved jasmine rice and uses up all the parts of the bok choy, including the stems. I can not understate how delicious and addictive it is. It’s crispy, salty, aromatic, and you’re also somehow getting in a serving of veggies as well.

This meal comes together so quickly because we’re taking a lot of cooking shortcuts from microwaved frozen jasmine rice, to frozen meatballs and using a food processor/blender to whiz up our aromatic mixture that’s the key to all the flavor running through the dish. We’re also bulking up the bowl with additional protein and fiber with frozen edamame that I always have on hand in the freezer and fresh avocado that adds a hefty 5 grams of fiber.

Use whatever frozen meatballs you want (I love the chicken teriyaki and pineapple ones from Aidells. They’re a little sweet, salty, savory. Yum. Sprouts also has some great grass-fed beef meatballs, etc., ) or any quick protein of choice like a 7 minute airfried salmon, quick sautéed shrimp or even crispy tofu.

All together, this satisfying bowl comes together in less than 15 minutes, cheers!

Asian Meatballs with Crispy Bok Choy Rice

Servings: 2

546 cal/ 34g protein / 11g fiber

Ingredients:

• 3 heads baby bok choy

• 3 cloves garlic

• 1-inch piece ginger

• 2-3 Thai chilies (adjust to taste)

• 10oz frozen jasmine rice packet or 1.25 cups cooked jasmine rice (preferably day-old or microwaved and chilled for at least 30 minutes to 1 hour. Your rice needs to be dry to crisp up properly!)

• Salt, to taste

For Bowl:

• 6 frozen meatballs ( I use Aidell’s teriyaki pineapple meatballs or sub with protein of choice: airfried salmon, sautéed shrimp, airfried crispy tofu)

• 1 cup cooked edamame

• 1 persian cucumber, sliced

• 1 avocado, sliced

• Chili crisp, for topping

• 1 green onion, chopped

Instructions:

1. Prepare the Bok Choy: Separate the bok choy leaves from the stems. Finely dice the stems and set them aside, then roughly chop the leaves.

2. Make the Aromatic Paste: In a food processor, blend together the garlic, ginger, and Thai chilies until you have a coarse aromatic mixture.

3. Sauté the Aromatics: Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the aromatic mixture and diced bok choy stems. Season with salt to taste and sauté until fragrant, about 2-3 minutes.

4. Add the Rice: Add the rice to the skillet with the aromatics and sauté for 2-3 minutes. Season the rice generously with salt, stirring to ensure even seasoning.

   1. PS: your rice can not be freshly cooked and must be dry (not wet!) in order to crisp up properly on the pan. I recommend using day old leftover rice or allowing your rice to cool down in the fridge for at least 30 minutes for the best results.

5. Add Bok Choy Leaves and Crisp Rice: Add the chopped bok choy leaves, mixing them into the rice. Add a drizzle of avocado oil and turn the heat to high. Press the rice down flat with your spatula and let it cook for 3-4 minutes without stirring, until crispy on one side. Flip the rice in sections and serve. (If you would like crispy rice on both sides, cook for another 3 minute on the other side until it crisps up again.)

6. Assemble the Bowl: Divide the crispy bok choy rice into bowls. Top with meatballs, microwaved edamame, sliced avocado, sliced cucumber, chili crisp, and green onions.