Chicken & Bok Choy Fried RiceIngredients
2 Tbsp. oil, divided
4 oz. boneless chicken thighs, chopped into bite-sized pieces
1" piece of ginger, finely chopped
1 clove garlic, minced
1 large bunch bok choy (about 2 pounds), separated and chopped into 1" pieces
3 cups cooked white rice
2 Tbsp. rice vinegar
1 Tbsp. cooking sherry
3 Tbsp. soy sauce
Heat 1 Tbsp. oil in a wok over medium heat. Add chicken and cook 3-4 minutes.
Push chicken to the side and continue cooking until no longer pink.
Meanwhile, break egg into the wok. Scramble egg with spatula and cook through.
Remove chicken and egg from wok and set aside.
Add remaining oil to wok. Add garlic and ginger and saute just until garlic is fragrant.
Add bok choy and cook 7-9 minutes until tender.
Add chicken and egg back into the wok. Stir in rice.
Mix rice vinegar, cooking sherry and soy sauce together in a small pour. Pour over rice mixture and stir to mix. Cook 3-4 minutes until mixture is heated through.