Instructions: In large non-stick skillet, heat oil over medium-high heat; cook garlic and broccoli for about 1 minute or until garlic is golden.

Add mushrooms; stir-fry for about 5 minutes or until broccoli turns bright green and mushrooms are softened.

Stir in rice; cook, pressing rice against side of wok with back of spoon, for 2 minutes or until heated through.

Stir in fish sauce and sugar; cook for 1-2 minutes or until coated.

Divide between 2 plates. Sprinkle with pepper and coriander. Place cucumber slices around edges. Garnish with green onions. Serve with lime wedges.

TIP: for two cups of Thai rice, rinse 2/3 cup rice under cold running water until water runs clear. In saucepan, bring rice and 1-1/3 cups water to boil. Cover and reduce heat to low; simmer for 20 minutes.

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