 Heat
the oil wok or pan, add the chicken and garlic, and mix well
over the heat for 1 minute. Add the onion and cook for 1 minute,
break in the eggs, mix very well, and then stir in the rice and the rest
of the ingredients. Stir well. Cook for 2 minutes and serve immediately
with cucumber slices and whole spring onions.
| 3 tablespoons |
peanut or corn oil |
| 7 oz / 200 g |
boneless skinned chicken breasts, cut lengthways into 1/2 in /1 cm
thick slices |
| 1 tablespoons |
chopped garlic |
| 1 |
medium size onion, sliced |
| 2 |
eggs |
| 4 cups/ 1 3/4 lb /750 g |
cooked rice |
| 1 |
tomato, cut into 8 wedges |
| 1 |
spring onion (scallion), chopped |
| 2 teaspoons |
white soya sauce |
| 1/2 teaspoon |
pepper corn |
| 1 teaspoons |
fish sauce |
| 1 teaspoons |
sugar |
| 1 teaspoons |
ground white pepper |
|
|
