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Serves 4
300 g (10 oz) chicken fillets
1 onion
1 tomato
2 spring onions
300 g (10 oz) rice
2 tb oil
2 tb fish sauce
2 tb soy sauce
1 ts sugar
Takes 30 minutes
In a pot bring water to boil and add rice. Cook for ten minutes and pour off water. Let rice cool down.
Slice chicken, dice onions and tomotoes, cut spring onions into 2 cm long pieces.
Heat oil in a wok or a pan and add chicken. Stir-fry chicken until tender.
Add onions and continue to stir-fry. Add tomatoes and spring onions and stir-fry for one more minute.
Stir in rice and heat.
Season with fish sauce, soy sauce and sugar
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