I honestly wasn't expecting much from this recipe, but it really turned out great! My husband insisted that this be made part of the regular rotation. I am happy to oblige, since it was so easy and delicious!
Chicken Fried Rice with Bok Choy
Source: Slightly adapted from Everyday Food, December 2008
(This recipe followed another recipe in the magazine, which had instructions for cooking the rice and chicken. I have amended the chicken cooking instructions.)
- 3 boneless skinless chicken breasts, about 1 pound
- 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 brown rice
- 1 tablespoon grated peeled fresh ginger
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
1. Preheat oven to 350 degrees F. Line a baking sheet with foil, and spray lightly with olive oil. Place chicken breasts on foil, spray lightly with olive oil, and season with salt and pepper. Bake about 30 minutes, or until no longer pink on the inside (inside temperature of 165 degrees F). Set aside to cook, then chop into cubes. This step can be done ahead of time and stored in the refrigerator in an airtight container.
2. In a large nonstick skillet, heat 1 tablespoon oil over medium. Add eggs; season with salt and pepper, and cook while stirring to break it up into pieces, until set, 1 to 3 minutes. Set cooked eggs aside (reserve skillet).
3. 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.
4. Add rice, chicken, eggs, ginger, vinegar, and soy sauce. Cook, tossing, until heated through, 3 to 5 minutes.