INGREDIENTS
8 cups Chicken Stock (or bone broth)
2 1/2 pounds boneless / skinless chicken thighs (chopped into 1/2” pieces)
1 tbsp Olive oil
1 tbsp Soy sauce
5 cloves Garlic, minced
1 tsp Ginger, minced
2 cups Bok Choy, chopped
10 large Mushrooms, chopped
1 12oz package of firm tofu (drained and diced into 1/4” pieces)
1 large Onion, diced
1/2 tsp cayenne pepper

DIRECTIONS

1. In a stock pot heat the olive oil on medium-high heat. Sauté your onion, garlic, Bok Choy, mushrooms and ginger for 5 minutes.
   
2. Add the chicken stock and bring to boil.
3. Add in your chicken, tofu, soy sauce, and cayenne; simmer on medium-low for 20 minutes.
4. Remove from heat and enjoy!

INGREDIENTS:
3 1/2 tablespoons olive oil, divided
4 eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
4 cloves garlic, minced
salt and pepper
4 cups cooked and chilled short grain rice
4 green onions, thinly sliced
4 tablespoons soy sauce
1 tablespoon teaspoons oyster sauce

DIRECTIONS:

1. Heat 1 tablespoon of olive oil in large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate bowl.
2. Add an additional 1 tablespoon olive oil to the pan. Add carrots, onion, and garlic. Season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft.
3. Increase heat to high, add in the remaining 1 1/2 tablespoons of olive oil. Immediately add the rice, green onions, soy sauce and oyster sauce, and stir until combined. Continue stirring for an additional 3 minutes to fry the rice.
4. Add the scrambled eggs and stir to combine. Remove from heat, and serve immediately.​

P.S. Most Fried Rice recipes include peas - I am not a big fan of peas so I don't make it with them. If you would like to make it traditionally, add 1/2 cup of peas when you add the carrots, onions, and garlic.