2 tbsp vegetable oil (or canola or peanut oil)
2 large garlic cloves, finely chopped
½ onion, diced (brown, white or yellow)
5 oz / 150 g chicken breast, thinly sliced (Note 1)
3 scallion/shallot stalks, cut into 1.5 "/4 cm pieces
2 eggs, lightly beaten
3 cups cooked jasmine rice, cold (preferably refrigerated overnight) (Note 2)
Sauce of choice (see below for options)
1½ tbsp soy sauce + 1½ tbsp oyster sauce
2 tbsp fish sauce + 1½ tbsp oyster sauce + 1 tsp sugar (any type)
1½ tbsp light soy sauce + 1½ Thai Seasoning (Gold Mountain) (Note 4)
Tomato wedges
Cucumber slices
Fresh coriander