Thai ‘Railway’ Fried Rice

For the chilli fish sauce, combine the fish sauce, finely sliced bird's eye chilli, and a squeeze of lime in a small bowl.

Heat 2 tablespoons of vegetable oil in a wok over high heat.

Add the sliced onion and roughly chopped garlic and stir-fry for 20 seconds until fragrant.

Add the tomato wedges and stir-fry for half a minute until they just start to break down. Add the sliced cabbage and stir-fry for another 20 seconds until it wilts slightly.

Add the cooked rice, fish sauce, soy sauce, dark soy sauce, white sugar, and ground white pepper to the wok. Stir-fry until the rice is evenly coated and heated through.

Push the rice mixture to one side of the wok. Add the remaining 1 tablespoon of vegetable oil to the empty side. Pour the lightly whisked eggs into the hot oil and spread them out with a spatula as they cook. Once the egg is just set, toss it with the rice mixture.

Turn off the heat. Toss through the roughly chopped coriander and finely sliced spring onion.

Serve the Thai ‘Railway’ Fried Rice immediately with sliced cucumber, a wedge of lime, and the prepared chilli fish sauce on the side.