Thai Chicken Fried Rice

INGREDIENTS

• 1 pound chicken breast, sliced thinly and mixed with 1 tbsp of soy sauce
• 2 cups leftover Jasmine rice
• 0.5 cup white onion, diced
• 2 tablespoons oil
• 2 tablespoons soy sauce, use 1 tbsp for mixing with the chicken
• 1 tablespoon oyster sauce
• 2 garlic cloves, minced
• 2 stalks of scallion, chopped and separated the white and green parts
• 1 egg
• 1 tomato, seeded and diced
• 1 dash white pepper
• Lime wedges, for serving
• Cucumber slices, for serving
• For the sauce (Prik Nam Pla)
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 2 Thai chilis, sliced thinly

DIRECTIONS

1. Make the Prik Nam Pla sauce by combining all the ingredients. Set aside.
2. Mix the soy sauce and oyster sauce in a small bowl. Set aside.
3. Heat half the oil over medium-high heat in a wok. Add the prepared chicken to the wok and cook until well done. Remove the chicken from the wok and set it aside.
4. Heat the remaining oil in the same wok and stir in the onion, garlic, and white parts of the scallion. Sauté over medium heat for 1 minute.
5. Pour in the leftover rice and toss well.
6. Form a hole in the middle and break the egg into that hole. Scramble the egg and stir-fry with the rice.
7. Stir in the soy sauce-oyster sauce mixture and return the chicken to the wok.
8. Lower the heat slightly. Add half of the remaining scallions, white pepper, and tomatoes.
9. Serve the chicken fried rice with sliced cucumber, scallions, and sauce.