ingredients (serves 4):
2 Tbs vegetable oil
2 large eggs, lightly beaten
Coarse salt and ground pepper
1 pound bok choy, cored and coarsely chopped
1 medium onion, finely chopped (i used a purple onion, which was great for color and taste)
2 garlic cloves, minced
3 cups cooked rice (i used basmati) --- start before other prep
4 cooked chicken thighs, shredded*--- start before other prep
1 Tbs grated peeled fresh ginger
2 Tbs rice vinegar
2 Tbs soy sauce
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, 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.
*I used chicken tenders (about 2 per person) and cooked them like so: place chicken on sheet pan and rub skin with olive oil. salt & pepper. Roast at 350 degrees – 30-35 minutes for boneless skinless. Let cool and shred chicken.
*courtesy of marthastewart