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Chicken Fried Rice with Bok Choy


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 lb chicken breasts, cut into bite size pieces
3 tbsp soy sauce, divided
1 tbsp canola oil
½ cup chopped shallots
2 tsp fresh ginger, minced
2 garlic cloves, minced
4 cups thinly sliced shiitake mushroom caps (about 6 oz)
3 cups cold cooked sushi rice or other short-grain rice
1 tsp dark sesame oil
¼ tsp crushed red pepper
1 lb baby bok choy, quartered lengthwise
1 large egg, lightly beaten
2 tsp sesame seeds, toasted


Combine chicken and 1 tbsp soy sauce, tossing to coat


Heat canola oil in 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 tbsp soy sauce, sesame oil, and red pepper; cook 1 minute, stirring constantly. Add bok choy; cook 2 minutes, stirring constantly.


Push rice mixture to once side of pan. Add egg to empty side of pan; cook 1 minute or until almost set, stirring constantly. Stir egg into rice mixture. Sprinkle with sesame seeds.


Pairs Well With


Notes

A dash of local for every season
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