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Eight-Treasure Fried Rice

Posted by Peggy on January 27, 2011

Eight-Treasure Fried Rice
Recipe: Eight-Treasure Fried Rice


  • 4 tablespoons plus 1 teaspoon canola, peanut or grape seed oil
  • 3 raw chicken breasts, cut into 1/2-inch diced pieces (2 cups)
  • 3 bunches baby bok choy, leaves separated, separate stem from leaves and dice stem
  • 3 1/2 ounces shitake mushrooms, woody ends removed, cleaned and sliced (2 cups)
  • 1 cup diced carrots
  • 1 cup finely diced red bell pepper
  • 1 cup frozen shelled edamame
  • 4 scallions (both white and green parts), thinly sliced
  • 2 tablespoons finely grated fresh ginger
  • 1 tablespoon minced garlic
  • 4 cups very cold cooked brown rice
  • 3 large eggs, lightly beaten
  • 1/4 cup lower-sodium soy sauce
  • 1 cup coarsely chopped cashews or peanuts,optional
  • 1/2 cup chopped cilantro


  1. Heat 2 tablespoons oil to medium high heat. Cook chicken until chicken has lost pink color, about 3 minutes, then add bok choy greens (reserving diced stem) to pan.
  2. Cook an additional minute, stirring, then add shitake mushrooms to pan. Cook, stirring, 30 seconds and remove from heat. Tranfers to another dish; it will return to the pan.
  3. Heat two tablespoons of oil over medium heat. Add bok choy diced stems, carrots and bell pepper to pan and cook, stirring frequently, until the vegetables begin to soften, 3 to 5 minutes. Add the edamame and cook until the edamame is thawed, about 1 minute. Add the scallion, ginger, and garlic and cook, stirring, 1 minute. Add the rice and reserved chicken mixture to the pan and cook, stirring, until heated through, 3 to 5 minutes.
  4. Make a 3-inch well in the center of the rice mixture. Add the remaining 1 teaspoon oil into the well, then the eggs, and cook, stirring, until the eggs are almost fully scrambled, golden and aromatic. Stir the eggs into the rice mixture. Stir in the soy sauce, nuts, if using, cilantro and serve.

Time: 45 minutes

Number of servings (yield): 6

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