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Mixed Steamed Rice with Shanghai Bok Choy, Oyster Mushrooms, and Chicken


Two handfuls of oyster mushrooms
Two handfuls of king oyster mushrooms
Two handfuls of Shanghai bok choy
Grass-fed chicken - 2 to 3 ounces per person
One large carrot, roughly chopped
One rib of celery, chopped
Soy sauce
Sesame oil
Extra-virgin olive oil
Steamed rice


Pre-heat two to three tablespoons of extra-virgin olive oil in a large pan.

Wash and dry two large handfuls of Shanghai bok choy.

Use a paper towel to brush off any dirt that might be on oyster and king oyster mushrooms. If you have any larger pieces, give them a quick chop to encourage even cooking of all of your mushrooms.

Start with your mushrooms. You want them to sizzle a bit in the pan for a little caramelization, which adds lovely flavor and texture - you won't get this if your pan is not pre-heated, so be sure to pre-heat! Also be mindful of tossing the mushrooms a few times while they cook, as oyster mushrooms are prone to sticking, especially when cooked in a stainless steel pan.

When your mushrooms have a golden tinge to them, add your Shanghai bok choy along with another tablespoon or two of extra virgin olive oil. Then continue to toss as your greens cook down. Season with sea salt, to taste.

Turn heat down to just a shade below medium, add another tablespoon or two of extra-virgin olive oil, then cook chicken, carrots, and celery. Our boys like their chicken best when it has been marinated overnight in a bit of soy sauce. We often add just a splash of sesame oil as it cooks.

While chicken, carrots, and celery are cooking, chop cooked mushrooms and greens and add them to servings of steamed rice. Any type of rice will do.

Finish braising chicken with chopped carrots and celery. You can always add a little broth to help finish braising if natural juices from the chicken, carrots, celery, and marinade run out. For toddlers, feel free to chop cooked chicken and vegetables into manageable pieces before adding to the rice and vegetables.

Add cooked chicken, carrots, and celery.

Give everything a good mix and be sure that dark green vegetables are evenly distributed if you have anyone in the house who has a problem with too much green in one location.

And there you have it, a simple meal with plenty of vegetables that most kids will enjoy. For variety, you can add vegetable or chicken broth just before serving to turn a dish like this into a hearty soup or stew.

To view a pictorial of this recipe, go here:

How to Get My Kids to Eat More Vegetables


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I like to view the pictures first with the explanation under each picture.

A TIP: Clean mushrooms with a silicone pastry brush. =)