FEIED RICE ROLLED IN EGG

KHAO PHAD MUAN KHAI
INGREDIENTS
1 cup cooked rice, 2 egg, lightly beaten
1 sheet seaweed, 1/4 cup diced chicken meat
1 tbsp. diced onion, 1 tbsp. diced carrot
1 tbsp. diced pineapple, 1 tbsp. diced tomato
2 spring shallots, 1/2 tsp. ground pepper
1 tsp. salt, 4 tbsp. cooking oil
lettuce, potato for garnish

PREPARATION
1. Place 1 tbsp. of oil in a wok on low heat. When hot swirl the wok so that its inner surface is coated with oil. Next, pour the beaten eggs into the wok and swirl them around so that they form a thin layer covering the inner surface of the wok. When the eggs are done, turn off the heat. Carefully remove the sheet of egg from the wok, and set it aside.
2. Heat the rest of the oil in the wok, and when it is hot, put in the onion, stir-fry until fragrant, add the chicken, add the chicken, and stir-fry until done. Next, add the carrot, pineapple,tomato, and rice and continue stir-frying.
3. Season with the salt and pepper, and when everything is done, remove from the heat.
4. Spread out the egg sheet on a falt surface. Spoon the fried rice onto the sheet and spread it over the entire surface of the sheet to form a layer of uniform thickness. Then, roll up the sheet, and cut into bite-sized slices.
5. Arrange the slices on a platter and serve with spring shallots and garnish with lettuce and potato.