INGREDIENTS
2-3 Thai red chilis, thinly sliced
3 tbsp. fish sauce
2 tbsp. vegetable oil, divided
2 chicken breasts, thinly sliced
Kosher salt
Freshly ground black pepper
1 medium carrot, peeled and diced
4 cloves garlic, minced
4 green onions, white and light green parts cut into 1″ pieces
1 tsp. freshly minced ginger
4 c. cooked white rice, preferably day old
3 tbsp. oyster sauce
2 large eggs, beaten
Freshly chopped cilantro, for serving
Lime wedges, for serving
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DIRECTIONS
- In a small bowl, combine chilis and fish sauce. Set aside while you prep the rest of your ingredients.
- Season chicken with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook, tossing occasionally, until cooked through, about 5 minutes. Remove chicken from skillet and set aside on a plate to keep warm. Drain skillet, if needed.
- Return skillet over medium-high heat and heat remaining tablespoon oil. Add carrots and cook until softened, 3 minutes. Add garlic, green onions, and ginger and cook until fragrant, 1 minute. Add rice, 3 tablespoons of the fish sauce mixture, and oyster sauce. Toss until rice is well coated, then push rice to one side of pan.
- On the empty side of the pan, add a little more oil if your pan is dry. Add beaten eggs and scramble with a rubber spatula until just barely set, then combine with rice. Return chicken to skillet and stir to combine.
- Serve with cilantro, lime wedges, and any remaining fishHow many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us at at dietaefectiva.net to learn more about our program. CG
