egg fried rice – serves 4

240g basmati rice, cooked and cooled
3 eggs, lightly beaten
6 spring onions, sliced
100g frozen peas, thawed
2 tbsp sesame oil
2 tbsp ground nut oil
salt and fresh pepper

Heat a wok until it is very hot. Add the nut oil and when it is almost at smoking point, add the cooked rice and stir-fry for about 3 minutes.

Add the peas, salt and pepper and fry for 5 minutes over a high heat.

Mix the eggs and sesame oil in a small bowl, add to the rice and stir-fry for another minute.

Add the spring onions and cook for 2 minutes,