Cantonese Chicken & Bok Choy Fried Rice
Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.Advertisement
Add 1 tablespoon oil to the wok along with scallions, ginger and garlic; cook, stirring, until scallions have softened, about 30 seconds. Add chicken and cook, stirring, for 1 minute. Add bok choy and carrots; cook, stirring, until just tender, 2 to 4 minutes. Transfer the contents of the wok to a large plate.
Add remaining 1 tablespoon oil to the wok; add rice and stir until hot, 1 to 2 minutes. As you stir, pull the rice from the bottom to the top so it all gets coated with oil and evenly cooked.
Return the chicken, vegetables and eggs to the wok; add oyster sauce and stir until well combined.
Oyster sauce is a richly flavored Chinese condiment made from oysters and brine. Look for in large supermarkets near other Asian ingredients or at Asian specialty markets.
Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.
1 1/2 starch, 1/2 vegetable, 2 1/2 lean meat, 1/2 medium-fat meat, 1 1/2 fat