I first made this recipe with bok choy out of my Misfits Market box and it was divine! So, I googled "substitute for bok choy" and discovered that Swiss chard is a good substitute since the greens hold up well in sautéing, and the stems are a similar texture. I definitely prefer the flavor and texture of the bok choy in this recipe (chard has kind of a strong, earthy flavor), but the chard version was still yummy, and I was thrilled to be able to find another use for Swiss chard from my garden!
2 T. vegetable oil (I used avocado oil)
2 large eggs, lightly beaten
sea salt and ground pepper
1 lb. bok choy, cored and coarsely chopped (or Swiss chard)
1 medium onion, finely chopped
2 garlic cloves, minced
3 c. cooked brown rice
2 c. roasted chicken, shredded
1 T. grated peeled fresh ginger (I didn't have any on hand, so I used ginger powder)
2 T. rice vinegar (I simply used Braggs Apple Cider Vinegar, my fav)
2 T. soy sauce
In large nonstick skillet, heat 1 T. oil over medium heat. Add eggs; season with salt and pepper; cook until set, 1-3 minutes. Transfer cooked eggs to cutting board (reserve skillet); let cool. Roll up, and thinly slice eggs crosswise; set aside.
In skillet, heat remaining 1 T. oil over medium-high heat. Add bok choy or Swiss chard, onion, and garlic; season with salt and pepper (skillet will be very full). Cook, stirring frequently, until greens are crisp-tender, 2 to 4 minutes.
Add rice, chicken, sliced eggs, ginger, vinegar, and soy sauce. Cook, tossing, until heated through, 3 to 5 minutes.