Prep time: 10 mins (including chilling rice) | Cook time: 10 mins

Ingredients

• Rice: 450g long grain rice (measured dry, then cooked and cooled) or approx. 4–5 cups of pre-cooked cold rice.

• Eggs: 4 large eggs, lightly beaten.

• Oil: 3 tbsp vegetable or sunflower oil (divided).

• Soy Sauce: 2–3 tbsp light soy sauce (adjust to taste).

• Toasted Sesame Oil: 1 tsp (essential for that authentic smell).

• Vegetables: 100g frozen peas and 4 spring onions (finely sliced).

• Seasoning: A pinch of salt, white pepper, and a half-teaspoon of sugar (optional, but balances the salt).

Method

1. Prepare the Rice:

   If you haven't already, cook your long grain rice and let it cool completely. For the best texture, spread it on a flat tray and put it in the fridge for at least 30 minutes to dry the surface of the grains.

2. Scramble the Eggs:

   Heat 1 tbsp of oil in a large wok or wide frying pan over medium-high heat. Add the beaten eggs. Swirl them around until just set, then break them into bite-sized chunks with a spatula. Remove the eggs from the pan and set aside.

3. Fry the Aromatics:

   Wipe out the pan and add the remaining 2 tbsp of oil. Turn the heat up to high. Add the white parts of the spring onions and the frozen peas. Stir-fry for 1 minute until the peas are defrosted and bright green.

4. Flash-Fry the Rice:

   Add the cold rice to the pan. Use the back of your spoon or spatula to break up any clumps. Stir-fry constantly for 3–4 minutes. You want the rice to be piping hot and start to "jump" or sizzle in the pan.

5. Seasoning:

   Pour the soy sauce, sesame oil, and sugar (if using) over the rice. Toss quickly to ensure every grain is evenly colored.

6. Combine and Finish:

Add the cooked eggs back into the pan along with the green parts of the spring onions. Give it one final 30-second toss to combine everything.