3 tablespoons peanut or corn oil,
1 spring onion (scallion),chopped,
7 oz / 200 g boneless skinned chicken breasts, cut lengthways into 1/2 in /1 cm thick slices,
1 teaspoon white soya sauce,
1 tablespoon chopped garlic,
1/2 teaspoon pepper corn,
1 medium size onion, sliced,
1 teaspoons fish sauce,
2 eggs 1 teaspoons sugar,
4 cups/ 750 g cooked rice,
1 teaspoons ground white pepper,
1 tomato, cut into 8 wedges,

* Heat the oil wok or pan, add the chicken and garlic, and mix well over the heat for 1 minute.
* Add the onion and cook for 1 minute, break in the eggs, mix very well, and then stir in the rice and the rest of the ingredients. Stir well. Cook for 2 minutes and serve immediately with cucumber slices and whole spring onions.