Chicken Fried Rice with Bok Choy
  • 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
  1. Combine chicken and 1 tbsp soy sauce, tossing to coat
  2. 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.
  3. 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.