• Prepare all your ingredients: chop the tomato into medium-sized pieces, slice the onion into thin strips, finely chop the garlic and chop the scallions.
  • Slice the cucumbers and chicken.
  • Heat the oil on high until hot. Add the onion. Stir well and when it’s softened add the garlic.
  • When the garlic is slightly browned add the chicken. Stir well.
  • Keep flipping the chicken until it’s white on all sides.
  • Add the rice and stir well. Add the tomatoes and mix.
  • Push the rice to the side of the pan and add a bit more oil.
  • Crack an egg on the oil and mix in the pan. Let set. When solid, flip the rice on top and mix well.
  • Add the soy sauces, sugar and salt.
  • Turn off heat.
  • Add 1/2 of the scallions and white pepper powder and mix well.
  • Turn onto a plate and garnish with the rest of the scallions, coriander, a piece of lime and the cucumber slices.
  • Serve with a small bowl of fish sauce with sliced chilies (prik naam plaa).