Thai chicken fried rice

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 3 cups cooked, cold jasmine rice
• 150 g chicken in small strips
• 2 eggs
• 2 tbsp oil
• 2 garlic cloves and 1/2 onion, chopped
• 3 spring onions, cut into lengths
• 2 tbsp fish sauce
• 1 1/2 tbsp oyster sauce
• 1 tsp sugar

Step-by-step method

1. Separate the cold rice grains and mix fish sauce, oyster sauce and sugar.
2. Heat oil in a wok and fry garlic and onion for about 30 seconds.
3. Add chicken and spring onion whites; fry until the chicken is cooked.
4. Push everything aside; add eggs to the cleared space and stir until beginning to set.
5. Add rice and sauce and stir-fry for about 2 minutes, incorporating egg and loosening the grains.
6. Add spring onion greens and serve hot.