3 tablespoons vegetable oil (preferably peanut oil)
3 cloves garlic, finely chopped
1 onion,finely chopped
1 cup cooked shrimp
2 tablespoons fish sauce (Nam Pla) or Worcestershire Sauce (Salsa Inglesa)
3 cups cooked rice, chilled
3 tablespoons tomato ketchup
6 green onions cut into tassels
1 small cucumber,peeled and sliced
3 tablespoons coriander leaves, chopped
Heat the oil in a wok. Lightly brown the garlic. Add the onions and stir-fry until golden. Add the shrimp and the fish sauce and heat through. Stir in the rice and toss until everything is well mixed. Pour in the ketchup and stir well.
Remove to a platter, garnish with the green onion tassels (sometimes the green onions here aren't very pretty so I just garnish with either green onion slices or chives), ring with cucumber slices and sprinkle the coriander leaves over the top.
The recipe says it makes 3 servings, I have halved this recipe and still had left overs when serving 3 people!