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1
To make the nam pla prik, don food-safe gloves and stem the chiles, then thinly slice.
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2
(Alternatively, place the stemmed chiles in a food processor and pulse a few times, being careful not to puree them.)
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3
Transfer the chiles, including the seeds, to a glass container with a tight-fitting lid; add the fish sauce.
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4
Close tightly and refrigerate indefinitely.
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5
(The longer the mixture keeps, the more both ingredients will mellow.
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6
If desired, just replenish with more chile peppers or fish sauce whenever either gets low.)
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7
To make the fried rice, remember to have everything measured out and ready before you start, because with high-heat stir-frying, everything happens pretty quickly.
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8
Heat a 14-inch flat-bottomed wok over high heat until a drop of water vaporizes within a second or two.
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9
Swirl in the 1 tablespoon of oil to coat the sides and bottom, then add the garlic and stir-fry until the garlic is just golden, about 20 seconds.
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10
Add the mushrooms and stir-fry until softened, 1 to 2 minutes.
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11
Resist the urge to turn down the heat, and keep everything moving.
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12
Add the rice, breaking it up with your fingers as you toss it into the wok.
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13
Use a heatproof spatula to keep the rice moving for 2 to 3 minutes, scooping and tossing and pressing the rice against the bottom and sides of the wok to sear it.
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14
Add the scallions, tomato, fish sauce, and soy sauce.
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15
Stir-fry until the tomato breaks up and the scallions slightly soften, 30 seconds.
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16
Transfer the mixture to a dinner plate.
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17
Wipe out the wok and decrease the heat to low.
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18
Pour the remaining 1 teaspoon oil into the wok.
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19
Break the egg into a small bowl, then carefully tip the egg from the bowl into the wok.
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20
Season with salt and pepper, cover, and cook until the top of the egg has barely filmed over with white and the yolk is still runny, about 2 minutes.
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21
Carefully lift out the egg and place it atop the rice.
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22
Garnish with the cilantro, cucumber slices, and wedges of lime, and eat it with as much nam pla prik as you wish, sprinkling it a teaspoon at a time onto the rice to taste along with squeezes of lime juice as you eat.
