1lbChicken BreastSliced thin, or any protein of your choice. Mix with 1 Tbsp of soy sauce prior to cooking.
½CupDiced Yellow or White Onion
2CupsCooked Jasmine RiceCold, day old rice is best
2 TbspGolden Mountain Soy Sauce
1 TbspOyster or Mushroom Sauce
1Roma TomatoSliced long ways with seeds removed
2 StalksGreen OnionWhite and green parts chopped and kept separate.
LimesSliced into wedges for serving
1CucumberSliced for Serving
Prik Nam Pla
2Thai Birds Eye Chili'sSliced thin or use sliced jalapenos for less spice
Combine all ingredients for Prik Nam Pla and set aside in a small serving dish. Combine Soy sauce and Oyster sauce together and set aside in a small bowl.
Prep all ingredients prior to starting. In a large pan or wok, heat 1 Tbsp of oil over medium high heat. Mix soy sauce with chicken in a small bowl. Add chicken to hot pan and cook n until done. Remove cooked chicken and set aside.
Add another tablespoon of oil to the same pan over medium heat and add diced onions, minced garlic, and white parts of the green onion. Saute for about a minute.
Add cold rice, break up any chunks and toss around. Make a well in the center of the pan, crack an egg into the well. Scramble egg, then toss with rice to combine. Add soy sauce mixture, combine, and add chicken back to pan.
Lower heat, add sliced tomatoes, white pepper, and half of the green onions. Reserve the other half for garnish. Combine the rice then plate rice with sliced cucumbers, lime wedges, and Prik Nam Pla on the side.
It's best to use rice that has been refrigerated, however if you need to cook your rice the same day, make it with less water so It’s slightly dry. Then allow the cooked rice to cool prior to making the dish.