Mint Chicken

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  1. Pre-cook rice.
  2. Heat oil and sauté onions over med flame until soft.
  3. Add a dash of fish sauce.
  4. Keep the ingredients moving - stir fry! :) so the onions don't burn.
  5. Mix in the sugar.
  6. Turn up the heat and add chicken or shrimp and cook until almost done, stir frying all the time.
  7. Toss in the bamboos shoots ans some chile, if you dare, and finally the mint leaves so that they don't cook longer than 30 seconds.
  8. Serve over rice.