Chicken Fried Rice with Bok Choy

Chicken Fried Rice with Bok Choy
Photo by Karry Hosford


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

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, ...

View full recipe at My Recipes


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