Asian Bok Choy Pork Wraps with Fried Rice

For the wraps:

Clean the bok choy by cutting off the stems and washing the leaves off with water. Let the leaves sit in the refrigerator to chill until the pork filling is ready. Then, heat up the sesame oil in a wok over medium heat. Add the chopped onion and crushed garlic to the oil and saute for 3 minutes. Then add the ground pork, garlic chili sauce, cilantro, and salt. Cook until the pork is nicely browned. Drain the excess fat from the pork. Add more salt to taste if needed. Continue to heat the pork on the stove on a simmer until you are ready to serve the wraps. Serve the pork wrapped in the leaves of fresh boy choy.

For the fried rice:

First, scramble two eggs over medium heat and when they are scrambled and done to your liking, remove the eggs to a bowl and set to the side to cool.

Then, add the chopped onion to a wok with sesame oil and saute for two minutes. Now, add the cooked rice and saute for 5 minutes on high heat with the onions. Season the rice with the soy sauce and garlic powder and continue to cook for 2 minutes. Finally, mix in the scrambled eggs and cook for another minute.

Enjoy the wraps with soy sauce on the side as a dipping sauce along with the fried rice. Bon appetit!