2 tbsp vegetable oil, plus 1 teaspoon extra
1 onion, cut into wedges
3 garlic cloves, roughly chopped
150g (5 oz) thinly sliced chicken thigh fillet
1 cup sliced gai lan (Chinese broccoli)
½ small tomato, cut into wedges
2 eggs, lightly whisked
2 cups cooked rice (day-old is best)
1 tbsp Thai soy sauce
3 tsp fish sauce
½ tsp sugar
⅛ tsp ground white pepper
cucumber slices, to serve
lime wedges, to serve
Prik nam pla (chilli fish sauce):
3 tbsp fish sauce
3 birdseye chillies, sliced
1 small lime wedge
A quick and delicious recipe
My husband and I loved it. Can’t wait to make this again
Loved this dish
This was a great way for me to use up some things I already had in my fridge. Sadly I had no tomato, but I’ll add it in next time and I’m sure it will be even better. Thank you for a fast, easy, and delicious recipe
Amazing Thai rice
Tip top Thai rice. The flavours blend well together. Easy to make.