Chicken Fried Rice

353 calories per serving
Total time 20 minutes 
Makes 6 main-dish servings

3 Tbsp. Canola oil
1 large onion, diced
1 package (6 oz.) sliced Canadian bacon, diced
1 bunch (1 lb.) bok choy, stems and leaves  chopped
 1 large red bell pepper, diced 
2 tsp. Finely chopped, peeled fresh ginger
3 garlic cloves, minced 
8 oz. Skinless, boneless chicken breasts, cut into bite-size pieces
3 large eggs, lightly beaten
1 ½ tsp. Madras curry powder
4 cups cold cooked brown basmati rice
2 Tbsp. Lower-sodium soy sauce

Step 1: In large nonstick skillet or wok on medium-high, heat 2 teaspoons oil. Add onion and bacon, stir-fry 2 minutes, or until leaves wilt. Add bell pepper, ginger, and garlic; stir-fry about 4 minutes, or until vegetables start to soften. Transfer to bowl.

Step 2: Add 1 tablespoon oil to skillet. When oil is hot, add chicken and stir-fry 3 to 4 minutes, or until cooked through. Transfer to bowl with vegetables.

Step 3: Add 1 tablespoon oil to skillet. When oil is hot, add eggs and scramble just until set. Add eggs to bowl with vegetables and chicken. 

Step 4: Add remaining 1 tablespoon oil and curry powder. Cook 30 seconds, or until fragrant; stirring. Add rice, and stir-fry until coated evenly. Cook rice undisturbed about 3 to 4 minutes, or until bottom is slightly crisp.

Step 5: Return vegetables, chicken, and eggs to skillet; add soy sauce and stir-fry 3 minutes.