3 tbsp vegetable oil
1 onion, diced
200g (7 oz) thinly sliced pork or chicken
½ tomato, diced
2 cups cooked rice
1 egg, lightly whisked
1 tbsp light soy sauce
2 tsp fish sauce
1 tsp sugar
lime wedges, to serve
spring onion, to serve
Chilli fish sauce (Prik Nam Pla):
2 birds’ eye chillies (or other spicy fresh chilli), finely sliced
4 tbsp fish sauce
For the chilli fish sauce, mix ingredients in a small bowl.
Heat 1 tablespoon of oil in a frying pan over high heat and cook onion until lightly golden and soft. Remove from heat and transfer the onion to a large bowl.
Heat another tablespoon of oil in the same frying pan over high heat and cook the pork for 2-3 minutes or until just cooked through. Transfer the pork (draining and discarding any cooking liquid) to the same bowl as the onion. Add the tomato and rice to the bowl also. Drain any liquid from the pan.
Heat the last 1 tablespoon of oil in the same frying pan over high heat. Pour in the egg and let it set for 1 minute, before lightly scrambling. Then add the contents of the rice bowl, soy sauce, fish sauce and sugar. Stir-fry for 1-2 minutes or until well combined.
Transfer the rice to a serving plate and serve with chilli fish sauce, lime wedges and stalks of spring onion.