1 tbsp vegetable oil (nam man)
1 Cove garlic (gra tiem), sliced
1 Chicken breast (gai), sliced
1 Egg (khai)
1 Small white onion (haum yai), sliced not too thin
3 cups cooked rice (kow), left over from the day before.
2 tbsp Thai Soya bean sauce (see iew kow)
1 tbsp black soy sauce (see iew dum) (optional)
1 tsp sugar (nam tarn)
1 tsp ground black pepper (prik tai)
2 Green onions (ton haum), finely chopped
1/2 cup chopped cilantro (puk she)
1 Lime juice (nam ma now)
1 tbsp fish sauce (nam pla) (optional)


  1. At medium-high heat; brown the sliced garlic in heated oil in 10" wok or stir-fry pan.
  2. Add chicken; cook until no longer pink (about 10 minutes)
  3. Add onion and continue cooking for 5 minutes
  4. Make room at the center of wok or pan and stir egg in.
  5. Reduce heat to medium. Add Rice, soy sauce, black soy sauce, sugar, pepper and green onion; stir them together (about 5 minutes).
  6. Serve; spring cilantro on top. Season with lime juice and fish sauce as desire.

Makes 2 servings

Recipes - CategoryFood.Recipes.Culture.Thai