Leftovers Thai Fried Rice

To make the prik nam pla, mix the fish sauce, chillies and garlic in a small bowl. Squeeze in the lime juice and leave the wedges sitting in the sauce (it adds extra tang as it sits and I quite like the way it looks too).

Heat the oil in a wok over high heat. When the oil is hot, crack in an egg. Leave to cook, carefully splashing over a little of the hot oil, for 1–2 minutes until the bottom of the egg is crispy and the yolk is cooked to your liking. Use a slotted spatula to transfer the egg to some kitchen paper to drain the excess oil, then repeat with the remaining egg.

Carefully pour out the oil into a container, leaving roughly 1 tablespoon behind in the wok. Place the wok back over high heat. Now add the onion and stir-fry for a minute until it’s starting to char on the edges. Add the broccoli and stir-fry for 2–3 minutes or until just tender, then add in the ham or chicken.

Now go in with the tomato and garlic, and stir-fry for half a minute until the garlic is smelling fragrant and the tomato is starting to soften slightly.

Add the rice, soy sauce, fish sauce, sugar and pepper. Stir-fry for 1-2 minutes or until the rice grains are evenly coated. Divide among serving plates and top with the crispy fried eggs. Serve with the prik nam pla, cucumber and lime wedge for squeezing over.