Thai-Style Crab & Egg Fried Rice With Prik Nam Pla

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, transfer the rice to a plate and spread it out flat to help cool down

Meanwhile, top, tail, peel and dice your carrot[s] finely

Peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the diced onion, diced carrot, chopped garlic and half your chilli flakes (can't handle the heat? Go easy!)

Cook for 5-6 min or until softened

Combine the remaining chilli flakes (not a fan of spice? Just add a little!), fish sauce with 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar

Add a squeeze of your lime juice and give everything a good mix up – this is your prik nam pla

Cut the remaining lime into 1 wedge per person

Slice your cucumber finely

Trim, then slice your spring onion[s]

Once softened, add the cooled rice, your crab meat and soy sauce and cook for 2-3 min until everything is combined

Once combined, push the rice to one side of the pan and crack your egg[s] into the other side

Stir the egg[s] with a wooden spoon to break the yolk[s] and cook for 1-2 min until it resembles scrambled egg, then mix it all through the rice – this is your Thai-style crab & egg fried rice

Add the prik nam pla to your Thai-style crab fried rice and give everything a good mix up – this is your Thai-style crab & egg fried rice with prik nam pla