3 tbsp. fish sauce
1 tsp. hot bean paste or hot bean sauce
2 tbsp. cooking oil
2 beaten eggs
1 tbsp. cooking oil
2 cloves garlic, minced
1 med. onion, chopped
2 boneless, skinless chicken breast halves, cut in 1/2 inch cubes
3 c. chilled cooked rice
2 tbsp. snipped cilantro or parsley
1 tbsp. lime juice
1 sm. tomato, cut in thin wedges
1 sm. cucumber, sliced
Cilantro, optional

In small bowl stir together fish sauce and bean paste. Set aside. Preheat wok or large skillet over medium high heat. Add 1 tablespoon cooking oil. Add eggs. Tilt wok or skillet to form thin sheet of egg 7-8 inches wide. Cook, without stirring, 2 minutes or until set. Slide egg sheet onto cutting board. Cut into 3/4 inch wide strips. Cut strips into 2 inch lengths. Return to wok or skillet.

Add 1 tablespoon cooking oil. Stir-fry garlic and onion 2 minutes. Add chicken and stir-fry 2-3 minutes or until done. Add rice and fish sauce mixture. Stir for 1 minute or until heated through. Gently stir in egg strips. Cover and cook 1 minute. Add cilantro or parsley and lime juice. Toss lightly. Spoon onto serving platter. Arrange tomato and cucumber around edge of platter. Garnish with cilantro, if desired.