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Chicken Fried Rice with Bok Choy

Use leftovers from our Braised Chicken with White Wine, Tomatoes, and Peas for this homemade Chinese takeout dish. Any fast-cooking greens can be used, but we like the flavor and texture of bok choy.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2008



  1. In a large nonstick skillet, heat 1 tablespoon oil over medium. Add eggs; season with salt and pepper, and cook until set, 1 to 3 minutes. Transfer cooked eggs to a cutting board (reserve skillet); let cool. Roll up, and thinly slice eggs crosswise; set aside.

  2. In skillet, heat remaining tablespoon oil over medium-high. Add bok choy, onion, and garlic; season with salt and pepper (skillet will be very full). Cook, stirring frequently, until bok choy is crisp-tender, 2 to 4 minutes.

  3. Add rice, chicken, sliced eggs, ginger, vinegar, and soy sauce. Cook, tossing, until heated through, 3 to 5 minutes.

Cook's Notes

For some heat, add a pinch of red-pepper flakes or a shake of hot sauce.


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