Classic Egg Fried Rice

• 250g day-old cooked rice
• 3 eggs
• 80g frozen peas
• 3 spring onions
• 2 garlic cloves
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp vegetable oil

1. 1

   Make sure the rice is cold — ideally left in the fridge overnight. Break up any clumps with your hands before cooking.

2. 2

   Beat the eggs with a pinch of salt. Slice the spring onions and mince the garlic.

3. 3

   Heat a wok over very high heat until smoking. Add the vegetable oil, then pour in the eggs. Scramble rapidly for 30–40 seconds into large fluffy pieces. Remove and set aside.

4. 4

   Add a little more oil to the wok. Add the garlic and stir-fry 15 seconds. Add the cold rice, pressing it into the wok. Let it fry undisturbed for 1–2 min to develop a little char.

5. 5

   Add the frozen peas — toss everything together for 1–2 min until the peas are heated through.

6. 6

   Pour over the soy sauce and sesame oil. Toss rapidly over high heat for 1 more min.

7. 7

   Return the egg, breaking it into smaller pieces. Scatter with spring onions and serve immediately.