Thai-style fried rice

1. Begin cooking rice if you haven't already got some. Timing is important so it doesn't burn on the bottom. Put two cups of jasmine or basmati rice in with 3 cups water. Bring to a boil, and about forty seconds after bubbles have started appearing through the surface of the rice (fish-eyes they're called), immediately turn the flame to its lowest setting and cover with a fitted lid. Turn heat off after twenty minutes, fluff it up with a wooden fork (or spaghetti-grabber implement; anything that won't just mush it) and you can let it rest for a while after that.

2. Begin chopping vegetables while waiting for rice to boil -- this is the most time consuming part by far, and you want to have it all ready to go once you start cooking, because the cooking times are super short.

3. a well-seasoned wok or a large, non-stick skillet, heat the oil over high heat until almost smoking. Add the garlic, ginger, chiles, and most of the scallions. Cook, stiring constantly, until fragrant, about 40 seconds. Be cautious not to burn.

4. Add the pork and continue cooking until no longer pink, about 3 minutes more.

5. Stir in the bok choy and cook until tender, 2-3 minutes, then add most of the rice (leave some aside so that people can add it to their dishes if they want to dilute the flavor a bit) and stir-fry for 1 minutes. Add the remaining fish sauce and stir to heat through.

6. Remove the rice to a platter and top with the cilantro, cucumber, and reserved scallions. Serve with wedges of lime.