In a small saucepan, combine rice and water. Bring to a boil then set to low, cover and cook for 20 minutes. Remove from heat and let sit for 10 minutes.
In a wok, stir-fry the garlic, ginger and ground meat until fully cooked. Scramble the egg in a separate bowl and pour over the meat and stir-fry until cooked (cooking the egg with the meat will keep it from sticking to the rice making it mushy). Add the green onions, rice, oil, and soy sauce, stirring constantly so the rice doesn't burn.
Serve along side the cucumber and lime. Chili oil goes very well with this dish if you like spicier foods.
Submitted by: Stephanie Quinn
