Thinly slice the chicken across the grain and on the diagonal.Place the cornflour in a bowl, add the fish sauce and water. Mix to combine.Add the sliced chicken and coat with cornflour mixture. Leave to marinate at room temperature for at least 20 minutes.Place all the stir-fry sauce ingredients in a bowl, mix until combined.Heat a little oil in a wok on a high heat.Add beaten egg and fry until set, remove and set to one side. Clean out the wok with some kitchen paper.Again add a little more oil and heat till just smoking.Drain the chicken from the marinate and then add to the wok.Stir-fry until just cooked (about 3 to 4 minutes), remove and set to one side.Clean out the wok with some kitchen paper.Add a final splash of oil and add the onions and carrots, stir-fry over a high heat until they begin to soften.Add the garlic, cauliflower and chopped green beans. Cook for another couple of minutes.Return the chicken to the wok and fry for another minute. Pour in the sauce and continue frying until all the vegetables are tender.Add the rice and mix to combine with the sauce. Return the cooked egg to the wok and mix in amongst the rice.Continue to stir-fry vigorously until the rice is heated through completely and no longer looks “wet.”Add the tomato wedges and spring onions, fold to combine and stir-fry for one final minute.Eat immediately with lemon or lime wedge on the side. Serve with: Some chopped hot chillis, steeped in some rice vinegar or fish sauce.Recipe reprinted with permission of The Muddled pantry. To see more recipes, click here.
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