!! Make separate small batch for KT using gluten free soy sauce and no dark soy or oyster sauce.. just lil more sugar if needed

1. Mix the sauce ingredients together in a small bowl and set aside.
oyster sauce
Shaoxing wine (or dry sherry)
light soy sauce
dark soy sauce (Optional) (*Footnote 1)
sugar
Cut baby bok choy into bit sized pieces after washing the leaves, mince ginger, slice green onions for garnish
2. Heat oil in a large skillet until hot. Add the beaten eggs. Cook for 30 seconds until the bottom is set, then scramble until the eggs are just cooked. Transfer to a plate and set aside.
3. Add little more oil if needed and the rice cake. Stir a few times and spread the rice cake into one layer. Pour in the vegetable broth. Cook over low heat for 1 minute. Uncover and add the baby bok choy. Cover and cook for another minute, until the rice cake just turned tender and the bok choy is not quite cooked.
4. Pour in the sauce. Stir and cook for 1 minute.
5. Add back eggs and add in sliced green onions. Cook and stir until the sauce is absorbed. Serve hot as a main dish.