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Ingredients

(Serves 4)

• 3 tablespoons vegetable oil
• 3 gloves garlic diced
• 1 small onion diced
• 300 grams chicken breast thinly sliced
• Spring onion 4 stalks chopped
• 3 eggs lightly stirred
• 6 cups cooked jasmine rice cold
• 1 medium tomato cut into wedges
• 1 bunch Chinese broccoli
• 2 tablespoons thin soy sauce
• 1 ½ tablespoons thick soy sauce
• 1 medium cucumber sliced
• 1 medium tomato sliced
• Prik nam pla sauce (optional)
• 3 tablespoons seasoning sauce (or oyster sauce)
• 3 tablespoons fish sauce
• 2 tablespoons sugar syrup
• 1 teaspoon fresh lime juice
• 2 small chillies chopped (to taste)
• 1 small garlic clove sliced thin
• 1 fresh chopped shallot (red end)

Steps

1. Heat oil in wok to very high heat. Add diced garlic and sliced chicken. Toss until chicken is cooked through. Remove chicken and place in bowl.
2. Return wok to heat. Add more oil if require. Add eggs stir and mix so both yolk and white are still present.
3. Add cooked rice. Press rice into wok with back of ladle. Add thin soy sauce thick soy sauce pinch of salt and stir fry for 2 minutes. Add green vegetables sliced onion and tomato wedges. Mix through.
4. Mix chicken back through. Add a pinch of pepper. Serve with fresh sliced cucumber tomato spring onion and chilli sauce (optional).