Green Fried Rice with Chicken Kit

What You Get

Baby bok choy

Mint

Fajita-cut chicken breast (see note below)

Scallion-ginger sauce

Cooked white rice

Microgreens

What You'll Need

Eggs (optional)

Salt

Vegetable oil

Soy sauce (optional)

Sriracha or hot sauce (optional)

Step 1

Trim the stems from half of the bok choy, and cut the leaves crosswise about 1 inch thick, reserving the rest for another use. Pick the mint, toss the stems, and roughly chop the leaves. In a small bowl, lightly beat 2 eggs, if using. Drain the chicken and pat dry with paper towels.

Step 2

In a large wok or nonstick frying pan over medium-high heat, warm 2 tablespoons of the scallion-ginger sauce. Add the bok choy, season with salt, and stir-fry until bright green and tender-crisp, 2 to 3 minutes. Transfer to a plate and set aside.

Step 3

Return the pan to medium-high heat, and warm 2 tablespoons of the scallion-ginger sauce. Add the chicken and stir-fry until firm to the touch and no longer pink, 4 to 5 minutes. Transfer to the plate with the vegetables.

Step 4

Reheat the rice in the microwave, 1 to 2 minutes or according to the package instructions. Return the pan to medium-high heat, and warm the remaining scallion-ginger sauce. Add the rice, stir to coat, then cook undisturbed until crispy and golden on the bottom, 4 to 5 minutes. Push the rice to the sides of the pan to make a hole in the center, and add 1 teaspoon vegetable oil, along with the beaten eggs. Scramble until soft curds have formed, 1 minute.

Step 5

Add the microgreens and mint and stir-fry until wilted, about 1 minute. Return the bok choy and chicken to the pan and stir to combine. Season with soy sauce, if using, or salt to taste.

Step 6

Heap the fried rice in bowls, drizzle with hot sauce, if you want a kick, and serve warm.