Fried Rice with Bok Choy

Ingredients

  • 2 tablespoons vegetable oil, such as safflower
  • 2 large eggs, lightly beaten
  • Coarse salt and ground pepper
  • 1 bunch bok choy, cored and coarsely chopped
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 3 cups cooked rice
  • 4 cooked chicken thighs, shredded (substitute tofu or tempeh)
  • 1 tablespoon grated peeled fresh ginger
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 chopped hot pepper (optional)

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, hot pepper (if using) 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.

Source:

Everyday Food

Produce: