Thai Chicken Fried Rice

Equipment

• Wok or Large Skillet

Ingredients

• 2 tablespoon Oil Divided
• 1 pound Chicken Breast Sliced thin, or any protein of your choice. Mix with 1 Tbsp of soy sauce prior to cooking.
• 1/2 Cup Yellow or White Onion Diced
• 2 Garlic Cloves Minced
• 2 Cups Cooked Jasmine Rice Cold, day old rice is best
• 1 Egg
• 2 tablespoon Golden Mountain Soy Sauce
• 1 tablespoon Oyster Sauce or Mushroom Suace
• 1 Roma Tomato Sliced long ways with seeds removed
• 2 Stalks Green Onion White and green parts chopped and kept separate.
• Dash White Pepper
• Limes Sliced into wedges for serving
• 1 Cucumber Sliced for Serving

Prik Nam Pla Sauce

• 1 tablespoon Fish Sauce
• 1 tablespoon Lime Juice
• 2 Thai Birds Eye Chili’s Sliced thin or use sliced jalapenos for less spice

Instructions 

1. Combine the ingredients for Prik Nam Pla and set aside in a small serving dish.
2. Combine Soy sauce and Oyster sauce together and set aside in a small bowl.
3. Prep all ingredients prior to starting- dice onions, garlic, and tomatoes.
4. Slice chicken into even pieces, then add 1 tablespoon of soy sauce and combine.
5. In a large pan or wok, heat 1 tablespoon of oil over medium-high heat. Add chicken to the hot pan and cook until done. Remove cooked chicken and set aside.
6. Add another tablespoon of oil to the same pan over medium heat and add diced onions, minced garlic, and the white parts of the green onion. Sauté for about a minute.
7. Add cold rice, break up any chunks and toss around. Make a well in the center of the pan, crack an egg into the well. Whisk egg, then toss with rice to combine.
8. Add soy sauce mixture, combine, and add the chicken back to the pan.
9. Lower heat, add sliced tomatoes, white pepper, and half of the sliced green onions. Reserve the other half for garnish. 
10. Plate the fried rice with sliced cucumbers, green onions, and the prik nam pla on the side.