!!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

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[Recipes | CategoryFood.Recipes] - [CategoryFood.Recipes.Culture.Thai]