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4 Cloves garlic, minced
4 Green onions, cut into 3 inch pieces
2 Chicken breasts, cut into ¼ inch cubes
6–7 Crimini mushrooms, diced
3 ½ cups cooked day old short grain rice (must be day old as it needs to be a little dried out)
2 Tbsp canola oil
4 Tbsp oyster Sauce
5 Tbsp sesame oil
Sunny side up eggs (however many wanted per person)
Haute Garlic chilli oil for garnish
Sesame seeds for garnish
Steamed Bok Choy:
2lbs Baby bok choy, leaves broken off the base and washed
4 inch piece peeled ginger minced
2 cloves garlic minced
1 ½ Tbsp water
1 Tbsp sesame oil
½ Tbsp soy sauce (or to taste)
Pinch of chilli flakes
Heat wok or large pan on highest heat.
Prep all ingredients before cooking anything. This dish cooks very quickly and there is no time to prep during cooking.
Once the wok is hot, put 2 Tbsp of sesame oil in and the chicken. Toss chicken constantly. Once cooked take out and set aside.
Without cleaning the wok put in the canola oil and 3 Tbsp of sesame oil. Add garlic, mushroom, and the white parts of the green onion. Stir constantly until the garlic is fragrant.
Once the garlic is fragrant add rice and chicken back into the wok tossing continuously. Then add the rest of the green onion. After tossing for about 1.5 minutes add the oyster sauce. Once combined remove from wok.
In a separate pan cook the sunny-side-up eggs (Or how you like your eggs)
In the wok used for the fried rice add 1 Tbsp of sesame oil, garlic, and ginger. Stir until fragrant.
Add bok choy and continue stirring. Add the water to lightly steam the bok choy. Add soy sauce and chili flakes.
Plate with fried rice on the bottom, eggs, and bok choy on top. Garnish with Haute Garlic Chili Oil and sesame oil.