This recipe helps you make use of leftover bits of food and is a perfect dish to make when you’re cleaning out the fridge. Add your favourite vegetable and serve with a drizzle of chili oil.
Prep time: 20 minutes
Cook time: 10 minutes
- 30 mL (2 tbsp) vegetable oil, divided
- 2 eggs, lightly beaten
- 375 mL (1 ½ cups) chopped (into ½-inch pieces) cooked chicken breast
- 4 garlic cloves, minced
- 20 mL (1 ½ tbsp) minced fresh ginger
- 1 onion, finely diced
- 3 pieces baby bok choy, root trimmed and leaves finely chopped
- 1 L (4 cups) cooked brown rice, chilled or at room temperature
- 40 mL (2 ½ tbsp) sodium-reduced soy sauce
- 5 mL (1 tsp) sesame oil
- 4 scallions, thinly sliced
- In a large wok or high-sided sauté pan, heat 15 mL (1 tbsp) of vegetable oil over medium-high heat. Pour eggs into the wok and scramble for about 1 minute or until just cooked through. Transfer to a plate and set aside.
- Add the chicken to the wok and heat for about 4 minutes, stirring occasionally. Transfer the chicken to the plate with the eggs.
- Heat the remaining 15 mL (1 tbsp) of oil in the wok. Add the garlic and ginger and cook for 1 minute over high heat. Add the onion and bok choy and sauté for about 3 minutes or until golden. Add the rice, soy sauce, and sesame oil. Mix well to break up rice and spread seasoning around.
- Add cooked eggs, chicken and 30 mL (2 tbsp) of the scallions. Stir-fry for about 2 minutes or until the rice is hot.
- Transfer to a serving bowl and sprinkle with the remaining scallions.
- If you don’t have sesame oil, try using canola or peanut oil.
- You can replace fresh vegetables with frozen ones (such as peas, carrots) or canned ones (such as baby corn, water chestnuts, heart of palms).
- Make a vegetarian version by replacing the chicken with tofu or edamame.
- Your little chefs can help you measure out ingredients. Chances are, because they’ve helped, they’ll enjoy eating it too!