Cantonese Chicken & Bok Choy Fried Rice
"In this healthy fried rice recipe, chicken, bok choy and carrots are tossed with Cantonese oyster sauce for a delicious one-bowl dinner. If you don’t have leftover cooked rice on hand, be sure to thoroughly cool your rice before adding it to the wok—if it’s too warm, it creates too much steam and sticks to the wok. To quickly cool warm rice, spread out on a large baking sheet and refrigerate while you prep the rest of your ingredients, about 15 minutes...."
INGREDIENTS
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1 teaspoon peanut or canola oil plus 2 tablespoons, divided
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2 large eggs, beaten
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3 scallions, thinly sliced
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2 teaspoons grated fresh ginger
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2 teaspoons minced garlic
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1 pound boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
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2 cups chopped baby bok choy
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1/2 cup diced carrots
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2 cups cold cooked brown rice
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3 tablespoons oyster sauce (see Tip)
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