Ultimate Fried Rice with Bok Choy, Chicken, and Eggs

Ultimate Fried Rice with Bok Choy, Chicken, and Eggs

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Try something different this lunch or dinner this tangy ultimate fried rice dish with Bok Choy. Also, enjoy with savory eggs and oyster sauce.

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Chicago

Time needed

5 min preparation + 10 min cooking

Serving Size / Yield

2 servings

Ingredients

  • 1 teaspoon peanut or canola oil plus 2 tablespoons, divided
  • 2 large eggs, beaten
  • 3 scallions, thinly sliced
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons minced garlic
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces
  • 2 cups chopped baby bok choy
  • ½ cup diced carrots
  • 2 cups cold cooked brown rice
  • 3 tablespoons oyster sauce

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Directions

Over high heat, heat 1 teaspoon of oil in a large heavy skillet. Add in eggs and cook sunny side up for 30 seconds, then flip and cook for 15 seconds on the other side.
Transfer eggs to a cutting board and cut into ½-inch pieces. Add 1 tablespoon oil to the skillet along with ginger, scallions, and garlic. Cook and stir until scallions have softened which should take less than a minute. Then add in chicken and cook for about 1 minute.
Add carrots and bok choy and stir while cooking for about 2 to 4 minutes. Transfer the contents of the wok to a large plate. Then, add remaining 1 tablespoon oil to the skillet and add rice and stir for 1 to 2 minutes.
As you stir, be sure to make the rice doesn’t stick to the pot.
Finally, return the vegetables, chicken and eggs to the skillet add oyster sauce and stir until well combined. Transfer to a bowl and serve.


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