Chicken Fried Rice with Bok Choy

Karry Hosford
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.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 293
Caloriesfromfat 24 %
Fat 7.7 g
Satfat 1.6 g
Monofat 2.3 g
Polyfat 2.8 g
Protein 20.9 g
Carbohydrate 33.7 g
Fiber 2.4 g
Cholesterol 98 mg
Iron 3.8 mg
Sodium 400 mg
Calcium 110 mg

Ingredients

1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
3 tablespoons low-sodium soy sauce, divided
1 tablespoon canola oil
1/2 cup chopped shallots
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 other short-grain rice
1 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
1 pound baby bok choy, quartered lengthwise
1 large egg, lightly beaten
2 teaspoons sesame seeds, toasted

Preparation

Combine chicken and 1 tablespoon soy sauce, tossing to coat.

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. Add rice, 2 tablespoons soy sauce, sesame oil, and red pepper; cook 1 minute, stirring constantly. Add bok choy; cook 2 minutes, stirring constantly.

Push rice mixture to one side of pan. Add egg to empty side of pan; cook 1 minute or until almost set, stirring constantly. Stir egg into rice mixture. Sprinkle with sesame seeds.

Note:

Marie Simmons,

March 2004