Chicken Fried Rice with Bok Choy

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

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. Add rice, 2 tablespoons soy sauce, sesame oil, and red pepper; cook 1 minute, stirring constantly. Add bok choy; cook 2 minutes, stirring constantly.
3. 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.