Crispy Wonton Wrapper and Bok Choy Brown Rice

Name: Crispy Wonton Wrapper and Bok Choy Brown Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 wrappers wonton wrappers, fresh, cut diagonally into quarters; 2 tablespoons (30 ml) vegetable oil for frying; 3 cups (600 g) cooked brown rice, cooled, at room temperature, grains separated; 1 pound (450 g) bok choy bunches, baby or small, stems and leaves separated, stems cut into ½-inch pieces, leaves coarsely chopped; 3 cloves garlic cloves, minced; 1 tablespoon (6 g) fresh ginger, minced; 2 tablespoons (30 ml) oyster sauce; 1 tablespoon (15 ml) soy sauce; 1 teaspoon (5 ml) sesame oil; 2 tablespoons (30 ml) vegetable oil for stir-frying; to taste white pepper, ground; to taste kosher salt; 2 stalks scallion, green parts, thinly sliced on the bias (optional)

From the MyKitchenBank Kitchen

Nutty brown rice stir-fried with tender bok choy and finished with shards of crispy fried wonton wrappers for textural contrast. Seasoned with oyster sauce, garlic, and ginger, this side dish is substantial enough to stand alone or pair with any protein.

Prep: 15 min
Cook: 20 min
Total: 35 min
Makes: 4 servings (about 1.5 cups each)

Save to My Kitchen Jump to recipe

Steps

Before you start

Use leftover or day-old cooked brown rice (freshly cooked rice will clump; if using warm rice, spread it on a plate to cool first)
Have all ingredients prepped and measured before you start cooking
Check that wonton wrappers are fresh and pliable

1
Fry the wonton wrappers
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Working in two batches to avoid crowding, add the wonton wrapper pieces and stir-fry for 2–3 minutes, tossing frequently with tongs or a fork, until they are golden brown and crispy.
- Transfer to a paper towel-lined plate immediately and season lightly with salt.
- They will continue to crisp as they cool.
- Wipe out the skillet or use the residual oil.
+ Show details− Hide details
Ready when: Golden brown and crispy to the touch
Tip: Do not overcrowd the pan or the wrappers will steam rather than crisp. Cook in batches if needed.
2
Combine sauce ingredients
- In a small bowl, whisk together the oyster sauce, soy sauce, and sesame oil.
- Set aside.
3
Heat oil and aromatics
- Heat 2 tablespoons of vegetable oil in the same skillet over medium-high heat until just shimmering, about 30 seconds.
- Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
- Do not let them brown.
+ Show details− Hide details
Ready when: Garlic is fragrant but not colored
Tip: Watch the garlic closely—it burns quickly and will taste bitter if it darkens.
4
Cook bok choy stems
- Add the bok choy stems to the skillet and stir-fry for 2 minutes until they begin to soften slightly and the color deepens to a brighter green.
- The stems should still have some crunch.
+ Show details− Hide details
Ready when: Stems are bright green and just beginning to soften
5
Add rice and stir-fry
- Add all the cooled brown rice to the skillet and break up any clumps with the edge of your spatula or spoon.
- Stir-fry for 3–4 minutes, tossing continuously, until the rice is heated through and any residual moisture has evaporated.
- Listen for a gentle crackling sound and feel for warm rice when you taste a grain.
+ Show details− Hide details
Ready when: Rice is hot throughout, grains are separate, and there is gentle crackling
Tip: Keep moving the rice so it doesn't stick. This stage adds flavor by lightly toasting the grains.
6
Add bok choy leaves and sauce
- Scatter the bok choy leaves over the rice, then pour the sauce mixture around the skillet.
- Toss everything together for 1–2 minutes until the leaves are wilted and the sauce coats all the ingredients evenly.
+ Show details− Hide details
Ready when: Bok choy leaves are wilted and glossy, rice is evenly coated
7
Season and finish
- Taste the rice and adjust seasoning with salt and white pepper as needed.
- Transfer to a serving dish or plates.
- Top with the crispy wonton pieces and sliced scallion greens (if using) just before serving.
+ Show details− Hide details
Tip: Add the crispy wontons at the very last moment so they stay crunchy and don't soften from the steam of the hot rice.

Good to know

Tips

Brown rice's nutty flavor pairs beautifully with the savory oyster sauce and crispy wontons—do not substitute white rice, which will taste bland by comparison.
Keep all ingredients within arm's reach of the stove. Stir-frying is quick, and you cannot pause to hunt for ingredients mid-cook.
For extra crunch and flavor, toast a small handful of unsalted peanuts or cashews separately and scatter them over the dish alongside the wontons.
If your wonton wrappers are too moist or sticky, they won't fry properly. Let them air-dry on a paper towel for 10 minutes before cutting and frying.

Make ahead

Cooked brown rice can be prepared up to 2 days ahead and stored in the airtight container in the refrigerator. Bok choy can be cleaned and chopped up to 4 hours ahead; store in a damp paper towel in the refrigerator. Wonton wrappers can be fried up to 4 hours ahead and stored in an airtight container at room temperature.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days (the wontons will soften). Do not freeze. To reheat, warm gently in a skillet over medium heat with a splash of water or broth to restore moisture, then top with fresh crispy wontons if desired.

Substitutions

bok choy bunches, baby or small → Chinese broccoli (gai lan), chard, or spinach. Use the same weight. Tender greens like spinach will require less cooking time; add them just before the sauce.
oyster sauce → hoisin sauce or soy sauce. Use 1 tablespoon of hoisin (milder) or increase soy sauce to 2 tablespoons. The flavor will be slightly different but equally delicious.
wonton wrappers, fresh → spring roll wrappers or crispy chow mein noodles. Cut spring roll wrappers into similar-sized pieces and fry the same way. Noodles will add a different texture but same crispy effect.
sesame oil → chili oil or skip entirely. Chili oil adds heat; omitting sesame oil slightly reduces aromatic depth but keeps the dish balanced.