Bai chha (fried rice with eggs)

Instructions

1. Finely slice the onion and crush the garlic. Crack the eggs into a bowl and beat them lightly with a pinch of salt.
2. Heat 1 tablespoon of oil in a wok over high heat, then cook the scrambled eggs for 1 minute, stirring. Set aside.
3. Add the remaining oil, fry the garlic and onion for 2 minutes until translucent.
4. Add the grated carrot then the cold rice, broken up with your fingers. Stir vigorously for 3 minutes so it separates.
5. Return the eggs, then add the fish sauce and soy sauce. Mix for another 2 minutes.
6. Season with pepper and chilli powder, then sprinkle with spring onion.
7. Serve hot with cucumber slices and a lime wedge.