Chicken and Napa Cabbage Fried Rice
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 teaspoons sesame oil
6 tablespoons peanut oil
2 shallots, thinly sliced
1 2-inch piece of fresh ginger, minced
1 small head of Napa cabbage, core removed and finely sliced
2 cloves garlic, minced
8 ounces chicken, cut into very thin strips
3 large eggs, lightly beaten
4 cups cooked long-grain rice, cooked and chilled
1/2 cups peas
1/4 bunch green onions, sliced, for garnish
1/2 cup peanuts, chopped, for garnish.
Combine soy sauce, rice wine vinegar and sesame oil. Set aside.
Heat 2 tablespoons of the oil in a wok or large nonstick skillet over medium high heat. Give the oil a minute to heat up, then add the shallots and ginger and stir fry for 1 minutes. Add the cabbage and stir fry until the cabbage is wilted and soft, about 4 minutes. Season with a pinch of salt. Remove the vegetables to a side platter and wipe out the wok with a dry paper towel.
Put the pan back on the heat and coat with 2 tablespoons oil. Add the garlic to the wok and saute gently until fragrant. Add chicken and cook for 4-5 minutes until no longer pink. Set aside on the platter with the vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the eggs lightly, then let them set without stirring so that they stay in big pieces. Fold in the rice and toss with the eggs until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and chicken to the pan along with the peas and add the soy sauce mixture. Season with salt to taste. Toss everything together to heat through. Spoon the fried rice onto a serving platter and garnish with green onions and peanuts.