In Thailand and many other Asian countries, fried rice is the equivalent of a sandwich: an everyday, satisfying dish which can be varied in countless ways and comes in plain and fancy forms. Fried rice does call for cooking, and it presupposes the on-going presence in the kitchen of leftover rice, common in Asian home kitchens but not so common in the West. This version calls for a small amount of pork and a large amount of cooked rice, at room temperature or better yet, cold. I always cook too much rice, so that I’ll have plenty left over to heat up for a quick meal or to use in fried rice. Paired with fish sauce and chilies, cucumber slices, and a squeeze of lime, it’s one of my first Thai meals and still a favorite in our house.