Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 6
Instructions
- 1. Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with egg yolk before using.
- 2. Heat wok or sauté pan over medium-high heat, add half onion, ginger, red chili, soy sauce, dark soy sauce stew 5 minutes filter
- 3. When pan is hot add oil then the diced carrots and half onion, Saute for a couple minutes. Add the egg white chopping them into small pieces as they cook.
- 4. Add the rice, breaking up any large chunks.
- 5. Add the bok choy Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
- 6. Add white pepper; chicken bouillon powder, taste and correct seasonings.
- 7. Remove from heat and add sesame oil and green onion
Cook Times
Ingredients
Ingredients
- 2 cup long grain white rice
- 3 tablespoon avocado oil
- 3 egg
- 2 carrot
- 3 head baby bok choy
- 3 tablespoon soy sauce
- 1.5 teaspoon dark soy sauce
- 2 teaspoon sesame oil
- 3 dry red chili
- 3 stalk green onion
- 1 teaspoon fresh ginger
- 1 yellow onion
- 1 tablespoon white pepper
- 2 tablespoon chicken bouillon powder
Cooking Tools Required
Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Vegetable Peeler, Wooden SpatulaReheating/Serving Instructions
Heat in the microwave on medium power until heated through or on the cooktop over medium-high heat.
Nutrition
Calories: 362kcal | Carbohydrates: 55g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1036mg | Potassium: 240mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3613IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg
