Chicken Fried Rice With Bok Choy |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Cooking Light, MARCH 2004 Use cold rice because it retains its shape and stays separate, so each grain will be evenly coated with the seasonings. You can also use long-grain brown rice, or a combination of white and brown. If you can't find baby bok choy, substitute 6 cups coarsely chopped regular bok choy. Ingredients:
1 lb chicken thigh, skinless, boneless cut into bite-sized pieces |
3 tablespoons low sodium soy sauce, divided |
1 tablespoon canola oil |
1/2 cup chopped shallot |
2 teaspoons minced peeled fresh ginger |
2 garlic cloves, minced |
4 cups thinly sliced shiitake mushroom caps (about 6 ounces mushrooms) |
3 cups cold cooked sushi rice or 3 cups other short-grain rice |
1 teaspoon dark sesame oil |
1/4 teaspoon crushed red pepper flakes |
1 lb baby bok choy, quartered lengthwise |
1 large egg, lightly beaten |
2 teaspoons sesame seeds, toasted |
Directions:
1. Combine chicken and 1 tablespoon soy sauce, tossing to coat.
2. Heat canola oil in a Dutch oven over medium-high heat. Add shallots, ginger, and garlic; sauté 10 seconds. Add chicken mixture and mushrooms; sauté 4 minutes.
3. Add rice, 2 tablespoons soy sauce, sesame oil, and red pepper; cook 1 minute, stirring constantly. Add bok choy; cook 2 minutes, stirring constantly.
4. Push rice mixture to one side of pan. Add egg to empty side of pan; cook 1 minute or until almost set, stirring constantly.
5. Stir egg into rice mixture. Sprinkle with sesame seeds.
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