Cantonese Chicken and Bok Choy Fried Rice

stayingsharp.aarp.org

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.

1 teaspoon peanut or canola oil plus 2 tablespoons, divided

2 large eggs, beaten

3 scallions, thinly sliced

2 teaspoons grated fresh ginger

2 teaspoons minced garlic

1 pound boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces

2 cups chopped baby bok choy

½ cup diced carrots

2 cups cold cooked brown rice

3 tablespoons oyster sauce

Directions at stayingsharp.aarp.org

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