Prosciutto Fried Rice with Sesame Snow Peas & Bok Choy

Prosciutto Fried Rice

with Sesame Snow Peas & Bok Choy

30 MIN
-$0.05/serving 2 Servings
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  • with Prosciutto
    includes 3 oz Antibiotic-Free Prosciutto View recipe
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    For this delicious dish, we’re putting an exciting Italian twist on classic pork fried rice by stirring crisped prosciutto (or dry-cured ham) into our umami-packed rice, vegetables, and egg.
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    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Prosciutto Fried Rice with Sesame Snow Peas & Bok Choy
    Title
    • 10 oz Chopped Chicken Breast
    • 1 Pasture-Raised Egg
    • ½ cup Long Grain White Rice
    • 10 oz Baby Bok Choy
    • 4 oz Snow Peas
    • 2 cloves Garlic
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Apple Cider Vinegar
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 tsp Black & White Sesame Seeds
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

    Prepare the ingredients & make the sauce
    2 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Halve the snow peas crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. Crack the egg into a bowl; beat until smooth. In a separate bowl, whisk together the soy glaze and vinegar.

    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl; cover with foil to keep warm.

    Cook the vegetables & egg
    4 Cook the vegetables & egg

    In the pan of reserved fond, heat the sesame oil on medium-high until hot. Add the halved snow peas. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and slightly softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped bok choy. Cook, stirring frequently, 1 to 2 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to thoroughly combine. Transfer to the bowl of cooked chicken. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

    Make the fried rice & serve your dish
    5 Make the fried rice & serve your dish

    In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat and stir in the sauce. Transfer the fried rice to the bowl of cooked chicken, vegetables, and egg; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished fried rice garnished with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

    2 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Halve the snow peas crosswise. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. Crack the egg into a bowl; beat until smooth. In a separate bowl, whisk together the soy glaze and vinegar.

    Prepare the ingredients & make the sauce
    Cook the chicken
    3 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl; cover with foil to keep warm.

    4 Cook the vegetables & egg

    In the pan of reserved fond, heat the sesame oil on medium-high until hot. Add the halved snow peas. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned and slightly softened. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped bok choy. Cook, stirring frequently, 1 to 2 minutes, or until softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the vegetables and egg to thoroughly combine. Transfer to the bowl of cooked chicken. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

    Cook the vegetables & egg
    Make the fried rice & serve your dish
    5 Make the fried rice & serve your dish

    In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Turn off the heat and stir in the sauce. Transfer the fried rice to the bowl of cooked chicken, vegetables, and egg; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished fried rice garnished with the sesame seeds. Enjoy!

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