Egg Fried Rice

The recipe

Instructions

1. 1
   Use cold leftover rice if you have it — if not, cook the rice, spread on a plate and chill in the fridge for 20 minutes.
2. 2
   Beat the eggs in a bowl with a pinch of salt. Heat 1 tablespoon of oil in a wok and scramble the eggs until just set. Lift out.
3. 3
   Add the remaining oil to the wok, throw in the chopped garlic and white parts of the spring onion, stir for 20 seconds.
4. 4
   Add the rice and stir-fry hard for 3 minutes, breaking up any clumps. Add the peas and cooked egg.
5. 5
   Pour in the soy sauce and sesame oil, scatter over the green spring onion tops and serve immediately.

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