Quick Chicken Fried Rice

May 28, 2016  |  A dear friend of mine is in town tonight and we are looking forward to catching up and gossiping like two girls who have not seen each other in ages. But before I can do that I need to whip together some dinner. I have finally cleared out the rest of the winter green garden and have a pile of mustard greens, scallions, and Gai Choy to cook with. One of my favorite things to do with fresh greens is fried rice so here goes — a night of greens and gossip. — Florencia

Quick Chicken Fried Rice

Serves: 4


  • Peanut oil (generous coating for the pan)
  • 2 eggs
  • 1 onion (white or scallions)
  • Leafy greens: bok choy, napa cabbage, or mustard greens (1 handful per person) 
  • 2 cups leftover brown or white rice
  • Diced chicken thigh or breast meat (small handful per person)
  • Crunchy veggies: snap peas, bell pepper strips, mung beans or bamboo shoots (small handful per 2 people)
  • All-Purpose Stir Fry Sauce (recipe below), or any store-bought stir fry sauce
  • Aromatic flourishes for garnish: thai basil, serrano chilis, cilantro, lime, hot chili oil (optional)


  1. In a wok, heat the peanut oil until hot.
  2. Add the eggs and fry them whipping them with a set of chop sticks constantly. Once the eggs are set, shove the egg to the high sides of the wok.
  3. Add the rice and chicken. Sauté until warmed through.
  4. Add the stir fry sauce and mix until the sauce is thickened and evenly coated.
  5. Add the vegetables into the bottom of the pan and sautéed until softened.
  6. Serve while still hot. Guests can choose to top their dish with garnishes.