Singapore Chicken Fried Rice - cooking recipe

Ingredients

1 lb boneless skinless chicken thighs
1 tablespoon soy sauce
2 tablespoons cornstarch
3 tablespoons vegetable oil
2 large eggs, beaten
1 piece fresh ginger, peeled and minced
2 garlic cloves, thinly sliced
1 bunch scallion, chopped (white and green parts kept separate)
1 tablespoon curry powder
3 cups cooked rice
3 plum tomatoes, chopped
2 tablespoons asian fish sauce

Preparation

Chop chicken into 3/4 inch pieces.
Toss chicken in a bowl with soy sauce, then coat thoroughly with the cornstarch.
Heat a wok or large nonstick skillet over medium-high heat until very hot.
Pour in 1 tablespoon oil.
Add eggs and sirl to spread evenly and form a thin omlet.
Cook until set, about 2 minutes.
Remove from heat, fold in half and cut into strips.
Add 2 tablespoons of oil to the wok and add the chicken, garlic, ginger, scallion whites and curry powder. Stir-fry chicken until browned on all sides.
Add the rice and cook, stirring often, until hot.
Add the tomatoes, fish sauce, and scallion greens and continue to cook until the tomatoes start to break down.
Stir in egg, season with salt and serve.