Chicken Fried Rice with Bok Choy

Photo by Karry Hosford
Ingredients
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
- ¼ teaspoon crushed red pepper
- 2 teaspoons sesame seeds, toasted
- 1 pound baby bok choy, quartered lengthwise
- 1 tablespoon canola oil
- + 6 more ingredients
-
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon dark sesame oil
- 3 cups cold cooked sushi rice or other short-grain rice
- 3 tablespoons low-sodium soy sauce, divided
- 4 cups thinly sliced shiitake mushroom caps (about 6 ounces mushrooms)
- ½ cup chopped shallots
Combine chicken and 1 tablespoon soy sauce, tossing to coat.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, ...
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