- Average
- Average budget
Ingredients
- 8 oz chicken breast, cut in small cubes
- 3 cups jasmine rice, cooked
- 1/2 large onion, chopped
- 3 cloves garlic, minced
- 2 scallions, chopped
- 3 egg whites, scrambled
- 1 whole egg, scrambled
- 2 tomatoes, sliced
- 3 Thai chili peppers (optional)
- 4 tsp vegetable oil
- 4 tsp soy sauce (or more to taste)
- 2 tsp fish sauce
- salt and pepper
Preparation
Step 1
Prepare rice ahead of time according to package instructions. It's best if it's made slightly on the dry side.
Heat a wok on a high flame. Meanwhile, season chicken with salt and pepper. When the wok is very hot, add 2 tsp oil. When the oil gets hot, add the chicken and cook on high a few minutes, tossing so that its browns all over. Remove chicken from wok and set aside, add the eggs and salt and cook a minute or two until done. Set aside.
Add the remaining oil to the wok and add the onion, scallions and garlic. Saute 1 minute, add the chili pepper and tomatoes and stir in all the rice. Add soy sauce and fish sauce stir to mix all the ingredients. Keep stirring a few minutes, then add egg and chicken back to the wok. Adjust soy sauce if needed and stir well another 30 seconds. Serve with sliced cucumbers.