Egg Fried Rice

Method

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1. 1Break up the cold rice with your hands so there are no clumps and the grains are separate.
2. 2Beat the eggs with a pinch of salt until the yolks and whites are fully combined.
3. 3Heat a wok or large frying pan over high heat until it just starts to smoke, then add 2 tbsp of the oil.
4. 4Pour in the eggs and stir for 20–30 seconds until just set but still slightly wet, then tip them onto a plate.
5. 5Add the remaining oil, fry the garlic and spring onion whites for 30 seconds until fragrant, then add the peas and stir-fry for 1 minute.
6. 6Add the rice and toss constantly for 3–4 minutes until every grain is hot and starting to crackle.
7. 7Drizzle the soy sauce around the edge of the pan, add salt and pepper, and toss for 1 minute until evenly coloured.
8. 8Return the egg and break it up, add the spring onion greens and sesame oil, toss for 30 seconds more and serve hot.