Rinse 520 g dry rice and cook it in 900 g water covered for 14 minutes. Rest 15 minutes, spread out and chill 20 minutes so grains separate during frying.

Ingredients

• 520 gRice, white, long-grain, regular, raw, unenriched
• 900 gBeverages, water, tap, drinking editorial addition
• 650 gChicken, broilers or fryers, thigh, meat and skin, raw
• 240 gEgg, whole, raw, fresh
• 180 gOnions, raw
• 120 gOnions, spring or scallions (includes tops and bulb), raw
• 30 gGarlic, raw
• 55 gSauce, fish, ready-to-serve
• 80 gLime juice, raw
• 45 gOil, peanut, salad or cooking

Method

1. Rinse 520 g dry rice and cook it in 900 g water covered for 14 minutes. Rest 15 minutes, spread out and chill 20 minutes so grains separate during frying.
2. Cut 650 g chicken thighs into 2 cm cubes, slice 180 g onion and 120 g spring onion, chop 30 g garlic and beat 240 g eggs. Measure 55 g fish sauce, 45 g peanut oil and 80 g lime juice.
3. Divide the stir-fry ingredients into three equal batches. Heat a wok to 205 °C. For each batch, use one third of 25 g oil, add one third of the chicken and fry for 5 minutes to 74 °C. Add one third of 10 g oil, the onion and garlic and fry for 2 minutes.
4. For each batch add one third of the remaining 10 g oil and one third of the eggs. Stir for 45 seconds, add one third of the rice, fish sauce and spring onions and fry for 4 minutes. Keep the cooked batch warm and repeat with the other two.
5. Divide into six servings and drizzle with a total of 80 g lime juice.