BRING 3 cups of water to a boil in a saucepan. STIR in the rice and keep stirring until the water returns to a boil. COVER the pot with a tight-fitting lid, reduce the heat to very low, and simmer gently for 15 minutes. LEAVE the rice to cool (preferably in the fridge overnight). MIX together the fish sauce, soy sauce and sugar in a small bowl until well combined. HEAT a wok or large frying pan over high heat then add the oil. STIR-FRY the green beans and carrot for 3 minutes. ADD the garlic and curry paste and stir-fry for 1 minute. ADD the rice and stir-fry for a minute, tossing well to mix thoroughly. ADD the shrimp, scallion and sauce mixture and stir-fry for 2 minutes. REMOVE from the heat and stir through the cilantro and lime juice.

Variations: We tend to go for veggies like mushrooms, zucchini, peppers, bean sprouts, snow peas, peas, and corn (kernels or baby corn), and cut them into similar-size pieces so they cook evenly. Instead of shrimp, precooked chicken (leftover roast chicken is ideal) can be diced or shredded and added to the stir-fry towards the end of cooking to heat through. For extra protein and texture, a handful of peanuts or cashews make a good addition. And you can also replace the cilantro with finely chopped fresh basil, and the lime juice with lemon juice.