Fried Rice

Method

Cook the rice until just tender, then spread on a tray and refrigerate for at least 2 hours or preferably overnight to dry out the grains. Beat the eggs lightly with a pinch of salt. Heat 1 tablespoon of oil in a wok or large frying pan over high heat, scramble the eggs until just set, then remove and set aside. Add the remaining oil and stir-fry the onion and garlic for 30 seconds until fragrant. Add the diced carrots and peas, cooking for 1-2 minutes until just tender. Break up the cold rice into individual grains and add to the wok, stirring constantly for 2-3 minutes to heat through and prevent clumping. Return the scrambled eggs to the wok, add the soy sauce and sesame oil, tossing everything together. Finish with spring onions and adjust seasoning with salt and white pepper to taste.