Khao pad with shrimp

Rinse the rice, add 300 ml of water and cook covered over low heat for 15 minutes. Spread it out thinly on a tray or plate and let it cool for 15 minutes.

Day-old rice from the fridge works best: it's drier and won't clump.

Thinly slice the onion into half-moons, finely chop the garlic, cut the tomato into wedges and the green onions into 3 cm lengths. Slice the cucumber into rounds and the lime into wedges.

Heat 1 tbsp of oil in a wok over high heat and stir-fry the shrimp for 2 minutes until pink and curled. Transfer to a plate.

Don't overcook: the shrimp are done as soon as they turn pink and opaque; any longer and they go rubbery.

Add the remaining oil and fry the onion and garlic for 1 minute. Push them aside, crack the eggs into the space and scramble until set.

Add the rice and tomato and stir-fry for 3 minutes, breaking up any clumps with a spatula. Pour in the fish sauce and soy sauce, add the sugar and toss.

Return the shrimp, add the green onions and heat through for 1 minute. Plate with the cucumber and lime wedges, squeezing the lime over the rice before eating. Done!