Image credit to: Sam J. (customer)
Heat 3 Tbsp grapeseed oil in a large pan or wok over medium-high heat. Finely chop a whole head of garlic (or pulse quickly in a food processor) and fry until garlic is brown, about 6 minutes. Set aside.Add a little more grapeseed oil to the same pan. Saute the bok choy, chard and kohlrabi in batches until leaves are a litle wilted and kohlrabi starts to soften, 7-10 minutes. Remove from heat and set aside.Heat sesame oil in same pan, add rice, fried garlic, and a glob of soy sauce. Move rice around to remove any clumps. Combine with veggies and stir over medium heat. Add salt and pepper to taste.I use one burner the entire time and swap out one pan for the garlic and one pan for the veggies to save time and space on the stove. This is a great way to use up kohlrabi, but feel free to add other vegetables like peppers or carrots as well.