This is my version of what some restaurants call "subgum" meaning a mish-mash of a variety of ingredients. The only new thing that is truly required is the sesame oil that makes this taste like it just came -- but better -- from the restaurant. The DARK GREEK LEAFIES are essential for giving it that "just picked it up on the way home, but BETTER" taste. My fifteen-year old daughter likes my 2-Night Stand fried rice better than any restaurant's fried rice -- she's an Aspie and a picky eater!
Heat oil with garlic at a low or medium-low setting.
If your leftovers are very cold, heat them to room temperature in the microwave. Then, bring them near the stir-fry for addition when you are ready.
Add any room-temperature additions to the outside edge of the pan.
Add extra peanut oil if necessary.
Put rice in center of fry pan, and add heat to high-medium. You should be able to walk away for a minute without having a fire.
When rice in center is browned on the bottom, flip it, and add the chopped bok choy and any other tender vegetables on top of the rice. Mix it up just a bit, so the tender greens have a chance to become bright green with the heat.
Mix all the pan, outer ring and inner ring of rice and greens, together. Add Sesame oil gradually until you smell the deliciousness; add rice vinegar or mirin in 1 tsp increments and serve.