Thai Fried Rice

Finely chop the garlic, dice the onion, slice the scallions into rings, and cut the chicken breast into 2 cm pieces. Break up the cold cooked rice (preferably day-old) with your hands into individual grains, making sure there are no clumps.

Heat 2 tbsp of oil in a wok or wide skillet over high heat until lightly smoking. Add the garlic and onion, and stir-fry for about 30 seconds until fragrant.

Add the chicken and stir-fry for 3-4 minutes, stirring frequently, until golden and fully cooked through.

Push the chicken to the sides of the wok, pour the remaining oil (1 tbsp) into the cleared center, crack in the eggs, and quickly scramble with a spatula into large pieces, then combine with the chicken.

Add the rice, breaking up any clumps with the spatula right away. Pour in the soy sauce and fish sauce, add the sugar and white pepper. Stir-fry over high heat for 3-4 minutes, stirring constantly, so every grain is coated in sauce and lightly fried.

Add the scallions, stir for 30 seconds, and remove from the heat immediately — the rice shouldn't be overcooked or dry.

Serve hot, garnished with cucumber slices and a lime wedge — squeeze the lime juice over the dish right before eating.