Back to Chicken Fried Rice with Bok Choy All Reviews for Chicken Fried Rice with Bok Choy - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chicken Fried Rice with Bok Choy Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 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 rice, reserved from Braised Chicken with White Wine, Tomatoes, and Peas 4 cooked chicken thighs, reserved from Braised Chicken with White Wine, Tomatoes, and Peas, shredded 1 tablespoon grated peeled fresh ginger 2 tablespoons rice vinegar 2 tablespoons soy sauce
Cook’s Notes For some heat, add a pinch of red-pepper flakes or a shake of hot sauce.
Gallery Chicken Fried Rice with Bok Choy
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Gallery
Chicken Fried Rice with Bok Choy
Chicken Fried Rice with Bok Choy
Chicken Fried Rice with Bok Choy
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 4
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 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 rice, reserved from Braised Chicken with White Wine, Tomatoes, and Peas 4 cooked chicken thighs, reserved from Braised Chicken with White Wine, Tomatoes, and Peas, shredded 1 tablespoon grated peeled fresh ginger 2 tablespoons rice vinegar 2 tablespoons soy sauce
Directions
In a large nonstick skillet, heat 1 tablespoon oil over medium. Add eggs; season with salt and pepper, and cook until set, 1 to 3 minutes. Transfer cooked eggs to a cutting board (reserve skillet); let cool. Roll up, and thinly slice eggs crosswise; set aside.
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.
Add rice, chicken, sliced eggs, ginger, vinegar, and soy sauce. Cook, tossing, until heated through, 3 to 5 minutes.
Cook’s Notes For some heat, add a pinch of red-pepper flakes or a shake of hot sauce.
Cook’s Notes
For some heat, add a pinch of red-pepper flakes or a shake of hot sauce.
Reviews (6)
Add Rating & Review 26 Ratings 5 star values: 8 4 star values: 4 3 star values: 8 2 star values: 4 1 star values: 2
Reviews (6)
Add Rating & Review 26 Ratings 5 star values: 8 4 star values: 4 3 star values: 8 2 star values: 4 1 star values: 2
Add Rating & Review
26 Ratings 5 star values: 8 4 star values: 4 3 star values: 8 2 star values: 4 1 star values: 2
26 Ratings 5 star values: 8 4 star values: 4 3 star values: 8 2 star values: 4 1 star values: 2
26 Ratings 5 star values: 8 4 star values: 4 3 star values: 8 2 star values: 4 1 star values: 2
5 star values: 8 4 star values: 4 3 star values: 8 2 star values: 4 1 star values: 2
Martha Stewart Member Rating: 1 stars 09/18/2019 Used bacon instead,great recipe&my family enjoyed it Martha Stewart Member Rating: Unrated 12/07/2011 This was very tasty. I have rarely cooked with bok choy, so it was fun to use something new, and create a variation of chicken fried rice using a veggie other than the usual peas and carrots. My family really liked this. I will definitely make it again. Martha Stewart Member Rating: Unrated 02/09/2010 Very good. A favorite, although I make it without the ginger and I use boneless, skinless chicken breasts. Martha Stewart Member Rating: Unrated 01/11/2009 I really enjoyed this recipe - as well as the chicken thigh one that pairs with it....great for family dinners after work... I used pea pods instead of bok choy (because I didn't have it and it was snowing) and it was still great.... Martha Stewart Member Rating: Unrated 12/28/2008 I recently tried this recipe. Simply put...it's very good. It's a light, healthy, not greasy, chicken fried rice. The bok choy adds a nice crunch and the fresh ginger gives the dish a nice aroma. I look forward to trying more recipes from the "Everyday Food" magazine. Martha Stewart Member Rating: Unrated 11/29/2008 at the last min before serving add 1/2 cup ( cooked and pealed prawns-shrimp) depending how much you like prawns, you could add more.Martha Stewart Member
Rating: 1 stars 09/18/2019
Used bacon instead,great recipe&my family enjoyed it
Rating: 1 stars
Rating: Unrated 12/07/2011
This was very tasty. I have rarely cooked with bok choy, so it was fun to use something new, and create a variation of chicken fried rice using a veggie other than the usual peas and carrots. My family really liked this. I will definitely make it again.
Rating: Unrated
Rating: Unrated 02/09/2010
Very good. A favorite, although I make it without the ginger and I use boneless, skinless chicken breasts.
Rating: Unrated 01/11/2009
I really enjoyed this recipe - as well as the chicken thigh one that pairs with it….great for family dinners after work… I used pea pods instead of bok choy (because I didn’t have it and it was snowing) and it was still great….
Rating: Unrated 12/28/2008
I recently tried this recipe. Simply put…it’s very good. It’s a light, healthy, not greasy, chicken fried rice. The bok choy adds a nice crunch and the fresh ginger gives the dish a nice aroma. I look forward to trying more recipes from the “Everyday Food” magazine.
Rating: Unrated 11/29/2008
at the last min before serving add 1/2 cup ( cooked and pealed prawns-shrimp) depending how much you like prawns, you could add more.
All Reviews for Chicken Fried Rice with Bok Choy
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken Fried Rice with Bok Choy
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
