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Chicken Fried Rice with Bok Choy

Chicken Fried Rice with Bok Choy

Any fast-cooking greens can be used, but we like the flavor and texture of bok choy.

Everyday Food, December 2008 http://www.marthastewart.com/341307/chicken-fried-rice-with-bok-choy
3.454545
Rated
69.0909100(12)12
  • Prep Time 25 minutes
  • Total Time 25 minutes
  • Yield Serves 4

Ingredients

    • 2 tablespoons vegetable oil, such as safflower
    • 2 large eggs, lightly beaten
    • Coarse salt and ground pepper
    • 1 pound bok choy, cored and coarsely chopped
    • 1 medium onion, finely chopped
    • 2 garlic cloves, minced
    • 3 cups cooked rice, reserved from Braised Chicken with White Wine, Tomatoes, and Peas (http://www.marthastewart.com/281047/braised-chicken-with-white-wine-tomatoes)
    • 4 cooked chicken thighs, reserved from Braised Chicken with White Wine, Tomatoes, and Peas (http://www.marthastewart.com/281047/braised-chicken-with-white-wine-tomatoes), shredded
    • 1 tablespoon grated peeled fresh ginger
    • 2 tablespoons rice vinegar
    • 2 tablespoons soy sauce

Directions

  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 Note

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

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