Triple chili fried rice

Marinate the chicken in soy sauce, a little sugar and a little water, first, for about 15 minutes; the water is absorbed and keeps it juicy.

Spread freshly cooked jasmine rice on a plate to let excess steam escape and cool, so the grains separate.

Premix about a tablespoon of Thai chili paste, with some of its oil, into the fish sauce.

Heat oil in the wok, spread the chicken out and leave it undisturbed 30 seconds to a minute to brown; toss and cook through, then remove.

Scramble the eggs in the same wok until completely done, scraping up the stuck chicken bits; remove.

Over medium heat with a little oil, saute the garlic with the roasted chili flakes until the smokiness is in the air.

Add the rice, toss, pour the sauce directly on the rice, add the onions, and press out clumps with a spatula.

Let the rice toast for a brown flavour without burning.

Return the chicken and egg with the pooled chicken juice, unless the rice is already wet.

Add the fresh chilies, turn off the heat, and add Thai basil.

Serve with a lime wedge and cucumber slices.