Khao Pad (Thai Fried Rice with Egg)

• 180 g Jasmine rice
• ½ medium Cucumber, firm
• 1 medium Lime
• 2 cloves Garlic
• 3 Spring onion
• 2 Egg
• 2 tbsp Sunflower oil
• 2 tbsp Light soy sauce
• 1 tbsp Fish sauce
• 1 tsp Caster sugar

1. Cook the jasmine rice in a saucepan according to the packet instructions, then spread it out in a mixing bowl and leave it to steam off and cool slightly. While it cooks, slice the cucumber and cut the lime into wedges. Peel and finely chop the garlic, then thinly slice the spring onions, keeping the white and green parts separate.
2. Crack the eggs into a bowl and beat lightly. Heat the sunflower oil in a wok over high heat until shimmering, then add the garlic and the white parts of the spring onions and stir-fry for 20 to 30 seconds until fragrant. Pour in the egg and scramble quickly until just set, breaking it into small pieces.
3. Add the rice and stir-fry briskly, pressing and tossing to break up any clumps, until the grains are hot and lightly toasted at the edges. Add the light soy sauce, fish sauce and caster sugar, then stir-fry for 1 to 2 minutes until evenly seasoned and the wok looks mostly dry. Toss through the green parts of the spring onions for the last 30 seconds.
4. Divide the fried rice between two plates and serve with the cucumber on the side. Squeeze over lime at the table to taste. Eat straight away while hot.

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