Put the oil in the pot, put in the rice, stir fry until the rice is all loose, no small pieces, dry and fast to jump
Pour the whole egg into it, stir it with rice until the rice is wrapped in egg liquid.
Pour in the sausage and diced green onion, stir until the onion sausage is transparent and oily. Pour in the cucumber, fish sauce and stir-fry for two minutes. Add salt and chicken to your taste.
1. Rice must be fried and dried before adding eggs. Thai fragrant rice is best served. 2. If there is no fish sauce, use a few drops of oyster sauce instead. Fish sauce, also known as miso, is the most commonly used seasoning in Nanyang cuisine. It is fermented and distilled from sea fish and salt. It is first built into stone ponds with stone bricks, and then fresh fish and water are placed. Sun-bathing, cover at night; this way, let it come back and forth after a fermentation time of 3 to 6 months, there will be fish water. Then add sugar, garlic, pepper and lemon to the fish sauce. Generally, it will be used in seafood, salad or cooking. Just add a little bit of cooking, because the taste of the fish sauce is salty. Don't put too much at once, you can try it while you put it. In Nanyang cuisine, salt and MSG are not used. They are replaced by fish sauce. Seasoning with fish sauce will also make the dishes more delicious.