5 ounces firm white fish fillets or 5 ounces sea scallops, cut into small cubes
1 cup thinly sliced baby bok choy or 1 cup other leafy greens
4 cups cold cooked long-grain rice
2 teaspoons fish sauce
2 teaspoons soy sauce
2 tablespoons chopped cilantro
Steps:
Place a stir-fry pan over high heat until hot.
Add oil, swirling to coat sides.
Add fish and cook, stirring, until it turns opaque, about 1 1/2 minutes.
Add rice, separating grains with back of a spoon.
Add sliced greens, fish sauce, and soy sauce.
Stir to combine and cook until rice is heated through, 2 to 3 minutes.
Stir in cilantro and serve.
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