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Prosciutto Fried Rice
with Sesame Snow Peas & Bok Choy
30 MIN
-$0.05/serving
2 Servings
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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NutritionPER SERVING
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Calories730 Cals (est.)
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fresh
ingredients
Title
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10 oz Chopped Chicken Breast
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1 Pasture-Raised Egg
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½ cup Long Grain White Rice
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10 oz Baby Bok Choy
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4 oz Snow Peas
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2 cloves Garlic
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2 Tbsps Soy Glaze
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1 Tbsp Sesame Oil
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2 Tbsps Apple Cider Vinegar
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¼ tsp Crushed Red Pepper Flakes
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1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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