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#

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

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Recipes - CategoryFood.Recipes.Culture.Thai