Fried Rice Chicken / Kow Pat Guy

Preparation time: 7-8 minutes
Cooking time: 5-6 minutes

1 person	4 persons	Ingredients:
1 ½ tablespoons	6 tablespoons	Oil
2 cloves	8 cloves	Garlic - peeled & finely chopped
20g	80g	Onions - cut 3 mm by 3 cm length.
70g	280g	Chicken - cut into small 2 cm chunks
1	4	Egg
30g	120 g	Carrots - cut into 1 cm by ½ cm
50g	200g	Baby corn - cut diagonally into 3 mm slices
200g	800g	Steamed Rice
½ teaspoon	2 teaspoons	White sugar
½ table spoon	2 tablespoons	Light Soy Sauce
1 tablespoon	4 tablespoons	Mushroom sauce
1	4	Spring onions - chopped into ½ cm lengths
½ teaspoon	2 teaspoons	Ground white peppercorns
1 teaspoon	4 teaspoons	Limejuice
Garnish		Cucumber - 6 slices per serving

Method:

1. Heat oil in wok on low heat for about 15 seconds.
2. Add garlic, onion and chicken and fry until the chicken is well done.
3. Break the egg into the wok and stir into mixture until well done.
4. Mix in carrots and baby corn and fry for half a minute.
5. Mix in rice and fry until the grains separate.
6. Mix in sugar and soy sauce.
7. Stir in mushroom sauce and fry for half a minute.
8. Mix in spring onions and fry for half a minute.
9. Stir in limejuice and then turn off heat.
10. Serve on large plates and garnish with a wedge of fresh lemon and cucumber.

For Vegetarian

Instead of chicken, add a combination of any of the following ingredients, up to 70 g per person:

• Carrots - peeled and cut into 1/2 cm rounds
• Baby corn - cut into 3 mm round
• Whole peanuts - skinned