Khao pad khai

Method

1. 1 Beat two eggs, then pour them into a pan of hot oil and let them sit for 20 seconds until the edges of the eggs set.
2. 2 Pour the leftover rice in while the egg is still wet in the middle; this way, the egg coats each grain of rice completely.
3. 3 Stir-fry over the highest heat for 4 minutes until the rice grains separate and jump in the pan.
4. 4 Add the onions and tomato wedges and stir-fry for 90 seconds.
5. 5 Season the rice with fish sauce and soy sauce around the edges of the pan, don't pour it over the rice.
6. 6 Fry the remaining egg sunny-side up with a crispy crust, then place it on top of the rice and serve with lime and cucumber.

With an appliance

• Air fryer 21 min

  Replace the fried egg in step 6: crack the egg into the greased mold and fry in an air fryer at 180 degrees for 5 minutes, rotating the mold after 3 minutes so the egg white sets while the yolk remains runny; steps 1 to 5 remain unchanged.