Chicken Fried Rice with Bok Choy

26 Ratings
  • 5 8
  • 4 4
  • 3 8
  • 2 4
  • 1 2

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

Everyday Food, December 2008

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Recipe Summary test

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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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Reviews (6)

26 Ratings
  • 5 8
  • 4 4
  • 3 8
  • 2 4
  • 1 2
Martha Stewart Member
09/18/2019
Used bacon instead,great recipe&my family enjoyed it
Martha Stewart Member
12/07/2011
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.
Martha Stewart Member
02/09/2010
Very good. A favorite, although I make it without the ginger and I use boneless, skinless chicken breasts.
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Martha Stewart Member
01/11/2009
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....
Martha Stewart Member
12/28/2008
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.
Martha Stewart Member
11/29/2008
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.
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