Egg fried rice

Method

Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat, then scramble the beaten eggs and set aside. Add the remaining oil and stir-fry the minced garlic until fragrant, then add the cooked rice, breaking up any clumps, and stir-fry for 2-3 minutes. Add the peas and chopped spring onions (reserving some for garnish), then pour in the soy sauce and sesame oil, tossing everything together well. Return the scrambled eggs to the pan and mix through gently to combine. Season with salt and white pepper to taste, garnish with reserved spring onions, and serve immediately.