Fried Rice with Soy Sauce and Eggs 2

Serving Size: 6

This hearty dish includes bok choy, onion, and ginger, and was submitted by Foodom platform Chef Jun Cai who serves the San Franciso East Bay Area and Sonoma/Napa Areas.

Recipe by: Jun Cai

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook35

Passive10

Total Time1 20

Recipe Serving Size6

Cooking Tools Required

Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Vegetable Peeler, Wooden Spatula

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

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

Reheating Instructions

Heat in the microwave on medium power until heated through or on the cooktop over medium-high heat.

Nutrition