Do ahead: Combine sauce ingredients and set aside Cook rice and set aside.

Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil and swirl, then add onions and protein. Stir-fry until lightly colored, about two minutes.

Add the garlic and stir-fry until golden, about 30 seconds. Then the carrots.

Push to the side and add eggs. Stir-fry until scrambled.

Add the rice...scooping it up and pressing it into the pan, then scooping it up again - for about two minutes. Add the fish sauce, chile sauces, tomato and chopped scallions, then stir together for about a half-minute.

Serve, garnishing each plate with the cilantro and cucumbers and passing lime wedges, scallions and fish sauce with chiles. Diners should squeeze lime juice onto their rice as they eat.

MJF Notes: Mince the garlic and put in heatproof cup. Add a little oil and microwave 40 seconds then add it to sauce.