I love coming up with new versions of takeout-style dishes. One of my favorites is throwing together some random ingredients to make fried rice. In the early days of this blog, I featured one of my favorite quick dinner recipes, bok choy fried rice. You can see the original post here. I decided to make it again, with some updates and modifications.
I love this recipe for many reasons, but mostly because it is really quick. This recipe took me a total of 20 minutes to make, start to finish. It’s packed with a ton of veggies, lean protein and fiber.
2 cups cooked short grain brown rice (preferably day old)
1 tbsp extra virgin olive oil
1 lb skinless, boneless chicken breast, cut into 1″ chunks
1 medium onion, sliced
3-4 carrots, shredded or finely diced
2 heads of baby bok choy, washed and chopped crosswise into 1/2″ strips
1/4 cup raw almonds, crushed
1/4 cup low sodium soy sauce
1 tsp sriracha sauce
1 tsp honey
1 tsp chili oil (can use sesame oil as well)
Step by Step Instructions:
1. In a large frying pan or wok, saute onions 2-3 minutes
2. Add chicken chunks and brown for 3 minutes on each side
3. Remove chicken from pan and set aside
4. Add carrots and bok choy to pan, stir fry for 4-5 minutes on medium heat until slightly wilted
5. Whisk together soy sauce, sriracha, honey and oil
6. Add chicken and rice to the pan, turn heat up to med-high and stir fry for 3-4 minutes, making sure
nothing sticks to the bottom of the pan
7. Stir in sauce and toss thoroughly, keep warm on a low temp until you’re ready to serve
8. Top with crushed or sliced almonds and serve.