Thai Fried Rice

Method

1. Take 200 g of cold day-old jasmine rice from the fridge and rub it between your fingers on a plate until every clump has broken into separate grains. Cold, dry rice is what keeps the finished dish loose rather than sticky.
2. Prepare everything before lighting the burner: chop 2 cloves garlic cloves, cut 80 g of boneless chicken thigh into bite-size pieces, cut 1 small tomato into quarters, and slice 2 spring onions, keeping the whites and the greens in separate piles. Set the fish sauce, soy, sugar and pepper within reach.
3. Set a wok over the highest heat until it just begins to smoke, then swirl in 1 tbsp of vegetable oil. Add the garlic and the spring onion whites and stir for about 15 seconds, until fragrant but not browned.
4. Add the chicken and stir-fry 2-3 minutes, pressing it against the hot wok so it colours, until firm and cooked through with no pink at the centre. Push it to one side of the wok, crack 1 egg into the clear space, let it set for 10 seconds, then scramble it into large soft curds and mix it through the chicken.