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Method
Heat the oil in a wok or pan, add the chicken and
garlic, and mix well over the heat for 1 minute. Add
the onion and cook for 1 minute, break in the
eggs, mix very well, and then stir in the rice and
the rest of the ingredients. Stir well. Cook for 2
minutes and serve immediately with cucumber slices
and whole spring onions.
Ingredients
3 tablespoon peanut or corn oil
7 oz / 200 g. boneless skinned chicken breasts, cut lengthways into
1/2 -in / 1-cm. thick sliced
1 tablespoon chopped garlic
1 medium-sized onion, sliced
2 eggs
4 cups / 1 3/4 lb. / 750 g. cooked rice
1 tomato, cut into 8 wedges
1 spring onion (scallion), chopped
2 teaspoons white soya sauce
1 teaspoon fish sauce
1 teaspoon sugar
1 teaspoon ground white pepper |
