Summary

Ingredients

• 4 cup rice
• 400 g chicken fillet (s)
• 3 cloves garlic
• 1 large onion (s)
• 2 spring onion (s)
• 2 tomato (s)
• 2 egg (s)
• 1 red pepper (s)
• 2 tablespoon water
• 2 tablespoon fish sauce
• 3 tablespoon oil (peanut oil)
• 1 tablespoon soy sauce
• 1 teaspoon sugar

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Instructions

1. Boil the rice in the water and let it cool completely (can also be made the day before).
2. Whisk the two eggs together with the milk or water.
3. Heat 1 tablespoon of oil in a wok or a large pan and use it to scramble the eggs. Remove from pan, set aside and keep warm.
4. Peel the onions, wash and core the tomatoes, spring onions and peppers and cut everything into cubes. The chicken fillets also cut into about 2 cm. cut large cubes.
5. Peel the garlic and chop in to fine slithers.
6. Heat the remaining oil in a wok or a large pan. Add the garlic and fry until golden. Then fry the onions and the chicken cubes. Then add the pepper cubes and continue frying until the liquid has evaporated and the meat is cooked through. Then add the cold rice and heat, stirring constantly. Add the diced tomatoes and the spring onions and season with soy sauce, fish sauce and sugar. Fold in the scrambled eggs and serve.
7. Tip: This dish is suitable with any type of meat and / or fish.