Impress your guests by making this delicious recipe.
2 eggs, lightly beaten, with a pinch of salt
1 tablespoon finely chopped garlic
5 tablespoons vegetable oil
1/2 onion coarsely sliced
1/4 cup sliced fresh serano or Thai chile peppers (seeds removed)
6 cups cooked jasmine rice (made the day before, left at room temp in rice cooker works best)
1 tablespoon Golden Mountain Sauce
2 tablespoons fish sauce
1 1/2 tablespoon roasted chile paste (namprik pao)
1/2 teaspoon salt
1 tablespoon lime juice
1 1/2 teaspoons sugar
1/2 teaspoon Thai pepper powder
1/2 cup broccoli, cut into small florets
11/2 tomato, cut into wedges
2 green onions, finely sliced
Heat 2 tablespoons of oil
Add eggs and let it cook, flip it over and with a spatula
Chop the egg up into smaller pieces.
Transfer egg to a plate and set aside.
Heat the remaining oil.
Add garlic and sauté until golden brown.
Add chicken and stir-fry
Add onion, chili pepper, and broccoli.
Pour the next 7 ingredients onto the cooked rice.
Mix all of that to the wok,
Stir it carefully to avoid smashing or breaking the rice.
Add tomato, green onion, and egg.
Stir fry for just a brief minute or two.
Remove from heat.