Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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.

Marie Simmons
Recipe by Cooking Light March 2004

Gallery

Credit: Karry Hosford

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

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.
Advertisement
Advertisement