Thai Chook Fried Rice

Directions:
Warm a superior nonstick wok over higher warm.
In the meantime, period chicken frivolously with salt and pepper.
While the wok is Quite sizzling, add 2 tsp of the oil. While the oil is very hot, add the chicken and cook on large until its browned all about and cooked in the course of, around 3-4 minutes.
Remove Chicken versus wok and fastened apart, add the eggs, pinch of salt and cook a moment or 2 until finished. Fixed apart.
Add the remaining oil to the wok and add the onion, scallions and garlic. Saute 1 second, add the chili pepper if applying, tomatoes and stir in all the rice.
Add the soy sauce and fish sauce stir to mix all the ingredients.
Continue to keep stirring a couple of minutes, then add egg and chicken back again to the wok.
Change soy sauce if needed and stir effectively an additional 30 seconds.

Ingredients:
8 oz chicken breast, slice inside 1/2 inch cubes
Kosher salt and pepper
4 tsp vegetable oil
3 cups cooked brown jasmine rice
1/2 large onion, chopped
3 cloves garlic, minced
2 scallions, chopped
3 egg whites, crushed
1 full egg, crushed
2 medium tomatoes, sliced into wedges
2 to 3 Thai chili peppers (optional)
4 tsp soy sauce (or tamari for gluten free of charge)
2 tsp fish sauce