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1
Dice the thick part of the red chard stems (discard the stringier, tapering part of the stems); you should have 1 to 1 1/2 cups diced stems.
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2
Stack leaves and cut in slivers, or coarsely chop.
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3
You should have about 8 cups (the leaves will lose a lot of volume when they wilt in the stir-fry).
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4
Combine garlic and ginger in a small bowl or ramekin and place near your wok.
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5
Beat eggs in a bowl and season with a pinch of salt.
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6
Prepare the other ingredients and place in separate bowls within arms reach of your wok.
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7
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
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8
Swirl in 2 teaspoons of oil by adding it to the sides of the wok and swirling the wok.
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9
Make sure that the bottom of the wok or pan is coated with oil and add eggs, swirling the wok or pan so that the eggs form a thin pancake.
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10
Cook 30 60 seconds, until set.
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11
Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board and quickly cut into strips, using the edge of your spatula or a knife.
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12
Swirl in remaining oil and add garlic and ginger.
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13
Stir-fry no more than 10 seconds and add chard stems and carrots.
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14
Stir-fry for 2 minutes, until crisp-tender, and add light part of the scallions and chard leaves.
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15
Stir-fry until leaves wilt, 1 to 2 minutes, and add rice.
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16
Stir-fry, scooping up the rice with your spatula then pressing it into the hot wok or pan and scooping it up again, for about 2 minutes.
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17
Add soy sauce, dark green part of the scallions, eggs and cilantro, stir-fry for about 30 seconds, remove from heat and serve.
