This is one of those great recipes where you can bulk cook it for later in the week.

Although, we still like to cook a serving at a time so the rice gets enough hot heat to char a little.

Allow 1 ½ cups of cooked rice per person.

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Ingredients

Rice bran or vegetable oil
1 ½ cup cooked rice, chilled
2eggs, scrambled
¼ white onion, sliced
1 clove garlic, crushed
Handful peas
Handful beansprouts
Fresh coriander, to serve
Red & green chilli, to serve
1 tsp soy sauce
White pepper, to taste

Method

Heat a wok over high heat. Add oil, onions and stir-fry for a minute.

Add bean sprouts and garlic and stir-fry for another minute.

Add rice and stir-fry for another minute.

Add sauces and pepper and stir-fry for another minute.

Toss through scrambled eggs and serve with fresh coriander and chilli.