Thai Rice
Boil 1/2 litre of salted water. Put in the rice, reduce the heat to low and cook without stirring.
Meanwhile, cut the chicken breast into strips. Stir fry in a wokA pan with a round bottom, of Chinese origin, used to stir-fry foods. with a little peanut oil for two minutes.
Add the sliced onion and chopped garlic and fry for 1 minute. Add soya sprouts, rice and season with red pepper, fish sauce and soya sauce.
Sauté five minutes over high heat, stirring often.
Garnish with scallion slices and serve in bowls.

Thai Rice

Serves two:
160g rice
80g chicken breast
60g soya sprouts
1 small onion
1/2 clove garlic
2 tbsp. fish sauce
1 tbsp. soya sauce
1/2 tsp. red pepper, grinded
1 scallion
peanut oil