Jasmine Rice with Bok Choy

Melt butter in a deep wok or wide pot over medium heat. Add bok choy and stir-fry until soft about 5 minutes. Add chicken stock and increase heat to high. Bring to a boil. Add rice olive oil and chives and stir well.

Cover with a tight-fitting lid reduce heat to a simmer and cook for 20 minutes. Check rice after 10 minutes to make sure it is pacing well; overcooking will turn the rice dry undercooking will produce hard rice. Season with pepper and serve.