New This Month

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.

Source: Everyday Food, December 2008
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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25
  • Eviebelle
    7 DEC, 2011
    This was very tasty. I have rarely cooked with bok choy, so it was fun to use something new, and create a variation of chicken fried rice using a veggie other than the usual peas and carrots. My family really liked this. I will definitely make it again.
    Reply
  • lasaunda
    9 FEB, 2010
    Very good. A favorite, although I make it without the ginger and I use boneless, skinless chicken breasts.
    Reply
  • MS12294940
    11 JAN, 2009
    I really enjoyed this recipe - as well as the chicken thigh one that pairs with it....great for family dinners after work... I used pea pods instead of bok choy (because I didn't have it and it was snowing) and it was still great....
    Reply
  • lindarush
    28 DEC, 2008
    I recently tried this recipe. Simply put...it's very good. It's a light, healthy, not greasy, chicken fried rice. The bok choy adds a nice crunch and the fresh ginger gives the dish a nice aroma. I look forward to trying more recipes from the "Everyday Food" magazine.
    Reply
  • AuzieJACK
    29 NOV, 2008
    at the last min before serving add 1/2 cup ( cooked and pealed prawns-shrimp) depending how much you like prawns, you could add more.
    Reply

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