Thai Fried Rice

Based on a recipe from Real Thai by Nancie McDermott. Cold cooked rice works best, so make extra rice the day before and refrigerate it.

Enough to serve 3 with leftovers for a second day, but you'll need a side dish of veggies or soup.

Condiments:

• 1 lime
• 2 or 3 cucumbers
• about 1/3 c fish sauce
• 4 small fresh chilis

Fried Rice:

• 2 "rice-cooker cups" uncooked Thai rice - cooked and refrigerated
• 2 tbsp vegetable oil
• 1 tbsp garlic
• 1 onion
• ½ lb pork
• 2 eggs
• 2 tbsp fish sauce
• ½ tsp sugar

Cut half the lime into 6 wedges. Save the other half for tomorrow. Peel half the cucumbers and slice diagonally (see photo). Save the other half for tomorrow. Deseed and slice half the chilis finely. Save the other half for tomorrow. Arrange the lime and cucumbers on plates. Put the chilis in small bowls with fish sauce.

Transfer the rice to a large bowl a handful at a time, breaking it up with your fingers. You might think this isn't important, but don't skip this step - it makes a big difference! Coarsely chop the garlic and onion. Slice the pork thinly. Beat the eggs lightly. Combine the fish sauce and sugar in a small bowl.

This dish uses full heat throughout. Start by heating the oil in a wok as usual. Stir-fry the garlic until it just begins to darken - about 15 seconds. Add the onion and stir-fry until it begins to wilt and becomes translucent - 2 to 3 minutes. Add the pork and stir-fry until it browns - about 4 minutes.

Push the meat and onions away from the center of the wok and pour in the eggs. Tilt the pan to spread the eggs. When the bottom has set, break it up, mixing it into the meat and onions.

Add the rice and stir. Add the fish sauce and sugar and stir. Continue stir-frying until the rice is hot. Serve half of the rice, saving the other half for tomorrow.

How do you eat this?
Squeeze lime over the rice.
Pour on the fish sauce with chilis for some extra zap.
Use the cucumbers to cool the taste buds.

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