Thai Savory Brown Fried Rice
You can never have too many Chinese recipes, so give Thai Savory Brown Fried Rice a try. One portion
Chinese Hot Pots Gluten Free and Low Carb
Details
- Serving Size: 8
- Dairy-Free: True
- Weight Watchers: 8 Points
Cuisine
- Chinese
- Asian
- lunch
- main course
- main dish
- dinner
Ingredients
- 6 cups chicken stock
- 6 cups water
- 1/2 cup rice vinegar
- cup soy sauce
- 1 tablespoon sesame oil
- 5 slices of fresh ginger
- 5 garlic cloves, cracked
- 1 pound boneless chicken thighs, thinly sliced
- 5 ounces bean thread noodles, or rice stick noodles
- 1 bunch large of green onions
- 1 cup mung bean sprouts
- 8 ounces mushrooms, any variety
- 4 baby bok choy
- Chile-garlic paste
Instructions
Add the chicken and simmer for 5-7 minutes, until just cooked through.
Add the noodles. Stir, then cover and remove from heat.
Meanwhile chop all the veggies and place in serving bowls.
Then ladle the scalding hot soup over the veggies and let them sit for 5 minutes.
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