Thai Fried Rice with Chicken and Egg

In a small bowl, combine 10 ml Soy Sauce and ¹/₂ tsp Sugar, stirring until the sugar is completely dissolved.

Heat ³/₄ tbsp Sunflower oil in a large wok over high heat, add diced 100 gr Chicken Fillet, and stir-fry for 4 to 5 minutes until cooked through and lightly golden, then transfer to a plate.

Pour the remaining ³/₄ tbsp Sunflower oil into the hot wok, add diced 35 gr Carrots and minced 1 clove Garlic, and stir-fry for 1 to 2 minutes until fragrant.

Push the vegetables to one side of the wok, crack 1 piece Eggs size M into the empty space, scramble with a spatula until softly set, and then fold them into the vegetables.

Add cold cooked 150 gr Jasmine rice to the wok along with the seared chicken pieces, stir-frying over high heat for 2 to 3 minutes while breaking up any rice clumps.

Pour the prepared sauce evenly over the rice, add ¹/₂ tsp Black Pepper - Powder and sliced 10.5 gr Spring Onion, and toss vigorously over high heat for 1 to 2 minutes.

Remove the wok from the heat and squeeze the juice of ¹/₄ piece Lime over the fried rice, tossing once more to blend the citrus aroma.

Divide the fried rice into serving bowls, garnish with the remaining 4.5 gr Spring Onion, chopped 5 gr Fresh Cilantro, and serve alongside ¹/₄ piece Lime cut into wedges.