(Serves 4)
PREP TIME: 25 minutes. TOTAL TIME: 25 minutes.
Any fast-cooking greens can be used, but I like the flavor and texture of bok choy. For some heat, add a pinch of red-pepper flakes or a shake of hot sauce.
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 reserved cooked rice
4 reserved cooked chicken thighs, shredded
1 tablespoon grated peeled fresh ginger
2 tablespoons rice vinegar
2 tablespoons soy sauce
1. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add eggs; season with salt and pepper and cook until set, about 1 minute to 3 minutes. Transfer cooked eggs to a cutting board (reserve skillet); let cool. Roll up and thinly slice eggs crosswise; set aside.
2. In skillet, heat remaining tablespoon oil over medium-high heat. 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, about 2 minutes to 4 minutes.
3. Add rice, chicken, sliced eggs, ginger, vinegar and soy sauce. Cook, tossing, until heated through, about 3 minutes to 5 minutes.
Per serving: 592 calories; 21.2 grams fat (4.1 grams saturated fat); 48.1 grams protein; 45.3 grams carbohydrates; 2.2 grams fiber
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