Lychee fried rice with Chinese barbecue pork

Rinse the syrup off the canned lychees, squeeze a little lime juice over and tear each into three or four bite-sized pieces; do this first so they absorb the juice.

Cut the Chinese barbecue pork into small bite-sized pieces.

Combine the Thai mushroom soy sauce, Golden Mountain sauce and black soy sauce.

Mix the dry seasoning: ground white pepper, sugar and five spice powder.

Heat a little oil in the wok and cook the chopped garlic until the smallest bits turn golden.

Add the barbecue pork and saute until hot, letting its fat render into the wok.

Push the pork aside, add two eggs, break the yolks, let them set halfway with the pork over them, then scramble.

Turn up the heat, add the rice and toss; add the sauces and the dry seasoning and toss until every grain is coated, pressing out lumps.

With the heat nearly all the way up, let the rice sit and toast a little.

Add the lychees without their lime juice liquid, and the cashews; warm 20 to 30 seconds.

Turn off the heat and add a whole bunch of green onions.

Plate, garnish with green onions, and serve with cucumber slices and a lime wedge to squeeze over.