Yield: 6 servings
| Measure | Ingredient |
|---|---|
| \N \N | VPRJ01A |
| 3 tablespoons | Vegetable oil |
| 2 tablespoons | Onion -- finely chopped |
| 1 tablespoon | Garlic -- chopped |
| 5 cups | Cooked long-grain rice |
| 1 cup | Chicken -- cooked & diced |
| 2 \N | Eggs -- lightly beaten |
| 3 tablespoons | Fish soy |
| ½ teaspoon | White pepper |
| 1 tablespoon | Coriander -- chopped |
| 1 cup | Cucumbers -- sliced |
| 2 tablespoons | Red and green peppers -- |
| \N \N | Chop |
| 3 \N | Green onions -- chopped |
| \N \N | GARNISHES----- |
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Heat the oil in a wok over med-high heat. Add the onion and stir-fry 3 minutes; add the garlic and stir-fry until onion and garlic are golden. Add the rice and diced chicken and stir-fry for 3 minutes.
Add the beaten egg and stir vigorously until cooked. Sprinkle with fish soy and white pepper and remove from heat. Serve with garnishes.
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