© Copyright 1995-2016, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Jun
Servings: 6 to 8
1 pound boned skinned chicken breast
½ pound (2 cups) yellow onions, sliced
1 bunch green onions
2 tablespoons vegetable oil
2 tablespoons finely grated garlic
¼ cup nam pla
¼ cup granulated sugar
6 to 8 eggs
8 cups steamed rice, chilled or at room temperature
1 cucumber, sliced diagonally ⅛" thick
6 green onions
2 tomatoes, cut into wedges
fresh chiles, as many as give you the heat you want, sliced into rings
Slice the chicken across the grain into strips ⅛ inch thick and 1 to 2 inches long. Peel the yellow onion, remove the stem and slice vertically into thin strips. Set aside separately. Slice the green onion diagonally into ⅛ inch pieces and set aside.
Heat a wok, add and swirl the oil, add the garlic and stir-fry until lightly golden. Add the chicken and chiles and stir-fry until the pink color disappears. Add the yellow onion and stir-fry until the slices are translucent. Add the nam pla and sugar and mix them in thoroughly. Stir while you add the eggs, one at a time, breaking the yolks. Continue stirring 'til the eggs begin to set. Add the rice and stir until the eggs are almost dry and the mixture is well combined. Remove the mixture from the heat and add the green onions, mixing them in well.
Transfer to a warm serving platter. Arrange sliced cucumbers, green onions and tomato wedges over the rice in a decorative pattern. Serve immediately with Phrik Manao on the side.