Ingredients
8ozchicken breast
kosher salt and pepper
4tspvegetable oil
3cupsbrown jasmine rice,cooked
½large onion,chopped
3garlic cloves,minced
2scallions,chopped
3egg whites,beaten
1egg,beaten
2medium tomatoes,sliced into wedges
3Thai chili peppers,optional
4tspsoy sauce,or tamari
2tspfish sauce
Preparation
Heat a large nonstick wok over high heat.
Season the chicken lightly with salt and pepper.
When the wok is hot, add 2 teaspoons of the oil.
Once the oil is heated, add the chicken, then cook on high for 3 to 4 minutes, until browned all over and cooked through.
Remove the chicken from the wok and set aside.
Add the eggs and a pinch of salt, then cook for 1 to 2 minutes until done. Set aside.
Add the remaining oil to the wok, then add the onion, scallions and garlic.
Sauté for 1 minute, then add the chili pepper, tomatoes, and rice. Stir to combine.
Add the soy sauce and fish sauce, then stir.
Keep stirring for a few minutes, then add the egg and chicken back to the wok.
Adjust the soy sauce if needed, then stir well for another 30 seconds.
Serve warm, and enjoy!
