1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
3 tablespoons low-sodium soy sauce, divided
1 tablespoon canola oil
1/2 cup chopped shallots
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
4 cups thinly sliced shiitake mushroom caps (about 6 ounces mushrooms)
3 cups cold cooked sushi rice or other short-grain rice
1 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
1 pound baby bok choy, quartered lengthwise
1 large egg, lightly beaten
2 teaspoons sesame seeds, toasted
Combine chicken and 1 tablespoon soy sauce, tossing to coat.
Heat canola oil in a Dutch oven over medium-high heat. Add shallots, ginger, and garlic saute 10 seconds. Add chicken mixture and mushrooms saute 4 minutes. Add rice, 2 tablespoons soy sauce, sesame oil, and red pepper; cook 1 minute, stirring constantly. Add bok choy cook 2 minutes, stirring constantly.
Push rice mixture to one side of pan. Add egg to empty side of pan cook 1 minute or until almost set, stirring constantly. Stir egg into rice mixture. Sprinkle with sesame seeds.