This recipe is great for using up your leftovers. If you have some leftover rice from the night before or some leftover chicken, even vegetables that you have left in the fridge you can use up the ingredients and make a completely new meal. I had some leftover rice, and I needed to use up the Bok Choy in my fridge, so I tossed them in there as well. I like my Bok Choy steamed, so I steamed it first and then added it to the stir fry at the end, you can stir fry this too.
1 Chicken Breast (cut into small pieces)
3 cups cooked Rice
1 cup frozen Peas (thawed)
3-5 Baby carrots (shredded)
4-5 Garlic cloves
1 Medium Onion (shredded)
Or 2 Green Onions
½ tsp Curry Powder
1 tsp Soya Sauce
1 tsp Oyster Sauce
1 tsp Sesame oil
In a wok heat oil and add the onions and garlic, and stir fry till the onions are translucent. Then add the chicken with the curry powder, and fry till the chicken is almost cooked.
In the meantime, if you want to steam the bok choy, then this is the time to make it. In a steamer, cut the leaves and stems and insert into the basket and steam for about 5 minutes.
As the chicken is almost cooked, add the carrots and stir fry for another 5 mins. Then add the peas and the soya sauce and toss well to fry for a few minutes further.
Now you can add the rice, oyster sauce, sesame oil and the Bok choy then stir fry with the rest of the ingredients.
Remember the best rice for stir frying, is when the rice has cooled down in the fridge after it has been cooked.