Divide the rice between two plates or shallow bowls, top with the prawn mix, a fried egg, the cucumber slices, fried onions, coriander leaves and remaining lime wedges, and serve.
Add the garlic, ginger, lemongrass, lime leaves, coriander stalks and half the spring onions, and cook, stirring, for a minute.
Add the tomatoes, cook for 30 seconds, then add the rice, fish sauce and sugar, and cook for another minute, until heated through.
Add the mushrooms to the wok and cook, tossing frequently, for a minute; add a small splash of extra oil, if need be.
Return the prawns to the wok with the remaining spring onion, toss to combine, then take off the heat and squeeze over lime juice to taste – about a quarter to half a lime.
