1. Fry garlic and onion in heated oil in a wok until they soften.

2. Add the prawns to the wok, fry them briefly, pour in 2 beaten eggs and, stirring constantly, fry them until they turn into small lumps,

3. Add the cooked rice, fish sauce, soy sauce and sugar, mix everything well and continue frying until all the ingredients are cooked through and evenly heated,

4. At the end, stir in the spring onions, immediately remove from the heat and serve with a slice of lime. Along with the fried rice, separately, in a small bowl, serve chopped chili peppers in fish sauce (prik nam pla).

TIP: You can also prepare this dish with chicken, pork or seafood.

45 ml (3 soup spoons) of oil, 1 chopped onion, 2 cloves of garlic crushed on a board, 400 g of peeled black tiger prawn tails, 2 eggs, 1 kg of cooked jasmine rice (about 400 g uncooked), 30 ml (2 soup spoons) of fish sauce, 15 ml (1 soup spoon) of dark soy sauce, 1 small teaspoon of sugar, 2 young onions finely chopped, 1 lime cut into slices. NOTE: Cooked rice must be left in the refrigerator for at least 2 hours before use, and it is best if cooked the day before! FOR THE SIDE: 2 chopped red chili peppers, 45 ml (3 tablespoons) of fish sauce.