Zubereitung

1. 1

   Break up the cold rice with your hands so no clumps remain. Finely chop the garlic, slice the spring onions into rings, beat the eggs, and cut the cucumber into thin slices.

2. 2

   Heat half the oil in a wok until nearly smoking. Pour in the eggs, let them set briefly, and tear them into rough ribbons, then remove from the wok.

3. 3

   Heat the remaining oil and flash-fry the garlic. Add the rice and stir-fry, tossing constantly, until the grains are piping hot and lightly toasted. Fold in the peas and cook them through.

4. 4

   Season the rice with the fish sauce and sugar, fold the egg and spring onions back in, and give everything a final vigorous toss. Serve with lime wedges and cucumber slices.