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1
Heat a large, heavy wok over high heat.
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2
When it is hot, add the oil, and heat until very hot.
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3
Add the garlic, and stir-fry until just golden, about 20 seconds.
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4
Add the pork, if using, and cook, stirring constantly, until all the pork has changed color completely, about 1 minute.
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5
Add the rice, breaking it up with wet fingers as you toss it into the wok.
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6
With a spatula, keep moving the rice around the wok.
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7
Keep scooping and tossing it.
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8
Occasionally press the rice against the wok with the back of a spatula, and soon it will become more manageable; good fried rice has a faint seared-in-the-wok taste.
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9
Cook for about 30 seconds.
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10
Add the greens, and then the fish sauce, and stir-fry for 30 seconds to 1 minute.
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11
Turn out onto a dinner plate, and garnish with the coriander, cucumber slices, scallion, if using, and lime wedges.
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12
Squeeze the lime onto the rice as you eat it, along with the chile sauce.
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13
The salty, hot taste of the sauce brings out the full flavor of the rice.
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14
In the bowl of a food processor fitted with the metal blade, pulse the chiles to chop them finely (stop before they become mushy).
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15
Or, wearing rubber gloves to protect your hands, use a cleaver or a sharp knife to mince the chiles on a cutting board.
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16
Transfer the minced chiles (with their seeds) to a glass or plastic container, and add the fish sauce.
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17
Cover, and store in refrigerator.
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18
The sauce will keep indefinitely, losing the chiles heat over time; top with extra chiles or fish sauce.
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19
Serve in small individual condiment bowls.
