Ingredients:
Peanut oil (for frying)

1 large chicken breast, sliced in thin strips

2 eggs

900g cooked, cold Thai jasmine rice

1/2 yellow onion, chopped into strips

1 roma tomato, also in strips

2 green onions, thinly sliced

180g cilantro (coriander), finely chopped

Nam pla (Thai fish sauce, can be found in the ethnic section of the grocery store)

Soy sauce

Sugar (if palm sugar is easily available, use that)

Salt

2 Cloves fried garlic (made by mincing the cloves and frying them until brown in 2 tablespoons of oil. Save the oil with the garlic as well!)

Vinegar

Thai chili sauce

For garnish

3 slices cucumber, peeled

3 slices roma tomato

3 sprigs green onion

Lettuce leaf

Method

Add about 4 Tablespoon peanut oil to the wok and turn the flame on high heat.

When the oil is almost smoking, add the chicken strips and push around vigorously with a wok spoon or spatula.

When the chicken seems as if it is starting to brown, push it up the side of the wok and crack the eggs into the wok.

Stir the eggs around a bit. When almost fully scrambled, mix in the chicken and stir around for 30 seconds more.

Push the eggs/chicken to the side, add oil, and throw in the tomato and onion. Stir-fry for about 5 minutes.

Add the cold cooked rice and mix it all in.

Turn the heat down and then throw a few splashes of nam pla and soy sauce on to taste.

Add about a tablespoon of sugar, a teaspoon of salt, a splash of vinegar, and two tablespoons of chilli sauce and garlic. Stir it all in and turn off the heat.

On a large platter, arrange the garnishes on a lettuce leaf, and plate the fried rice next to it.