Return the wok to the heat and add the remaining oil. Add the tom yum paste (and shrimp paste, if using) and mix until fragrant. Stir in the sugar, then add the rice and toss to coat in the oil.

It’s a tasty way to use up leftovers, especially cold rice. Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs ...

Add the rice and mix until the ingredients are evenly distributed. Spread the rice around the surface of the wok so it heats quickly, leave for about 15 seconds, then mix; repeat this twice.

Stir the egg through the rice and veg. Pile the rice high in a bowl or keep warm in the wok, scattered with the remaining spring onion. Shake the excess water off the lettuce or cabbage ...