Adjust Servings:

	3 cups Cooked Rice
	150 g Chicken thigh fillets; bite-size
	5 pcs Cili padi; cut to thin rings
	3 cloves Garlic; minced
	1/2 Red onion; diced
	2 stalks lemongrass; bruise and cut to 4" length
	4 pcs Kaffir lime leaves; bruise
	4 slices Galangal; bruise
	2 Tomato;remove seeds and dice
	1 bunch Kai Lan, roughly chopped
	2 Eggs
	3 Tbsp Nam Prik Pao
	2 Tbsp. Fish Sauce
	1 Tbsp. Light Soy Sauce
	1 Tbsp. Lime juice

Cuisine:

Ingredients

Directions

1 Done	Fry Egg with Crispy Edge In a wok heat up 4 tbsp oil over high heat. When it is smoking hot, break in one egg. This will create crispy bubbly eggs. Set the egg on a plate. Repeat with 2nd egg. Set aside.
2 Done	Make Sauce Seasoning In a bowl, add nam prik pao, fish sauce and soy sauce. Mix well to form a more flowy, liquidy sauce.
3 Done	Stir Fry Rice In the same wok over medium high heat, add chicken. Fry till slightly charred and cooked through. Add cili padi, garlic, lemongrass, lime leaves and galangal. Fry till fragrant. Next put in the rice together with sauce mixture. Quickly stir them around to mix well and break up lump of rice. Fry till the rice is well mixed and had dried up. Toss in leafy vegetables and tomatoes. Stir to combine. Taste and adjust seasoning. Lastly, add in lime juice and off the fire. Do a few more quick stir. Serve hot with fried egg on the fried rice.