Chicken Fried Rice with Bok Choy
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.
Recipe by Cooking Light March 2004
Credit: Karry Hosford
293 calories; calories from fat 24%; fat 7.7g; saturated fat 1.6g; mono fat 2.3g; poly fat 2.8g; protein 20.9g; carbohydrates 33.7g; fiber 2.4g; cholesterol 98mg; iron 3.8mg; sodium 400mg; calcium 110mg.