Sort ingredients
slowreader
QR Code
Listen
Pdf
Cook the rice according to package instructions.
Cut the chicken thighs into bite-sized pieces.
Mince the ginger and garlic.
Slice the Birds Eye chili, spring onions, and Pak Choi stems.
Heat 1 Tbsp sesame oil in a wok or large skillet over high heat.
Add the chicken, ginger, garlic, and 2 Tbsp soy sauce. Stir-fry until the chicken is cooked through, about 5-7 minutes.
Add the Pak Choi stems, carrot, and spring onion stems. Stir-fry for 2-3 minutes.
Push the chicken and veggies to the side of the wok. Add the remaining 1 Tbsp sesame oil and the 3 eggs. Scramble the eggs.
Once the eggs are cooked, mix everything together.
Add the cooked rice, 2 Tbsp soy sauce, honey, and fish sauce. Stir-fry until everything is well combined and heated through.
Garnish with the Pak Choi leaves and spring onion leaves.