Stir-Fried Shanghai Vegetable Rice with Leafy Greens

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

A comforting Shanghai-style stir-fried rice packed with vibrant leafy greens and savory aromatics, perfect for a wholesome meal. This Chinese-inspired rice and grain recipe (vegetarian), ready in about 30 minutes, pairs uncooked jasmine rice, water, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup uncooked jasmine rice
• 1.5 cups water
• 2 tbsp vegetable oil
• 3 cloves, minced garlic cloves
• 3, sliced thinly scallions
• 2 cups, chopped bok choy
• 1 cup, chopped spinach
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp white pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup uncooked jasmine rice under cold water until the water runs clear, then combine with 1.5 cups water in a medium saucepan. Bring to a boil, cover, reduce to low, and simmer for 15 minutes until rice is tender and water absorbed. Remove from heat and fluff with a fork.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 cloves minced garlic and 3 thinly sliced scallions, sautéing for 1-2 minutes until fragrant but not browned.
3. Step 3: Add 2 cups chopped bok choy and 1 cup chopped spinach to the skillet, stir-frying for 3-4 minutes until greens are wilted and tender.
4. Step 4: Stir in the cooked rice, breaking up any clumps, and cook for 2 minutes to combine.
5. Step 5: Pour 2 tbsp soy sauce and 1 tsp sesame oil evenly over the rice mixture. Sprinkle 1/4 tsp white pepper and toss well to coat. Cook for another 1 minute until the rice is heated through and slightly crispy on the edges.