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

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.

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

mandofan's Review

January 13, 2012
Pretty good stir-fry. Brown rice is really good in it. Makes a more realistic 6 cups.