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