Thai Fried Rice

I made this recipe earlier in the week, but didn't have enough time to post it.  That means two posts in one day!  Lucky reader(s).  I snagged this recipe from Gina's Skinny Recipes.  It was pretty quick to make (especially once all the prep work was done), and the leftovers held up well.  Not my absolute favorite dish but it makes a good staple and, as far as fried rice goes, it's healthy!

Thai Fried Rice
Makes 4 servings

½ pound boneless, skinless chicken breast, cut into small cubes
3 cups cooked brown jasmine rice
½ large onion, chopped
3 cloves garlic, minced
2 scallions, chopped
2 tomatoes, sliced
3 Thai chili peppers, sliced (optional)
3 egg whites
1 egg
4 tsp vegetable oil, divided
4 tsp soy sauce (or more to taste)
2 tsp fish sauce
Salt and pepper
1 cucumber, sliced (optional)

1. Prepare rice ahead of time according to package directions.  It's best if made slightly on the dry side.
2. Heat a wok on high flame.  Meanwhile, season chicken with salt and pepper.  When the wok is very hot, add 2 tsp oil.  When the oil is hot, add the chicken and cook on high for a few minutes, tossing so that it browns all over.  Remove chicken from wok and set aside.
3. Whisk together egg and egg whites, and add to wok.  Season with salt and scramble for 1 to 2 minutes; set aside.
4. Add the remaining 2 tsp of oil to the wok, and then add onion, scallions, and garlic.  Sauté for 1 minute and then add chili peppers (if using), tomatoes, and rice.  Top with soy sauce and fish sauce, and stir to mix all the ingredients.  Cook for a few more minutes, stirring, before adding egg and chicken back to wok.  Adjust soy sauce if needed and stir well for another 30 seconds.  Serve with sliced cucumbers.