• 2 tablespoons cooking oil
• 3 cloves garlic, peeled and crushed
• 300 g pork or chicken, finely sliced
• 1 onion, peeled and diced
• 2 tablespoons fish sauce (nam pla)
• 3 tablespoons tomato purée
• 750 g cooked rice
• ground white pepper, to taste

Garnish

• 1 cucumber, sliced
• 1 spring onion
• a handful of coriander leaves, chopped
• 1 lemon, cut into wedges (optional)

1. Heat oil in a pan over medium heat. Add the garlic and stir-fry until lightly browned and fragrant.
2. Add the pork or chicken and stir-fry for about 3 minutes. Add the onion, fish sauce and tomato purée. Stir well, adding a little water and oil if the mixture becomes too dry.
3. Turn up the heat and stir-fry for another 3 minutes until the pork or chicken is cooked through.
4. Add the rice and stir-fry for another 3 minutes. Mix well. Season to taste with pepper.
5. Dish out and garnish with cucum ber, spring onions and coriander leaves. Squeeze lemon juice over the rice if you like it sour. Serve.