Ingredients
2 tbsp groundnut (peanut) oil
2 tbsp coarsely chopped garlic
1 small onion, finely chopped
2 tsp finely chopped fresh ginger
400ml/14fl oz long-grain white rice
1 tsp sugar
2 tbsp vegetarian oyster sauce
1 tbsp chilli bean sauce
1 tbsp dark soy sauce
freshly ground black pepper
2 eggs
2 tsp sesame oil
1 tsp salt
To garnish
1 tbsp groundnut (peanut) oil
2 eggs
3 tbsp finely chopped spring onions
handful fresh coriander sprigs

Method
1. At least two hours in advance, or even the night before, steam-cook the rice. Allow it to cool by spreading it on a baking sheet. When it is cool, cover and refrigerate.
2. Combine the eggs with the sesame oil, half the salt and some freshly ground black pepper, then set aside.
3. Heat a wok or large frying-pan over a high heat. Add the oil and, when it is very hot and slightly smoking, add the garlic, onion, ginger, the remaining salt and some black pepper. Stir-fry for two minutes.
4. Add the rice and stir-fry for three minutes. Next, add the sugar, vegetarian oyster sauce, chilli bean sauce and soy sauce and stir-fry for two minutes.
5. Add the egg mixture and stir-fry for another minute. Turn on to a platter. Finally, make the garnish. Wipe the wok clean with kitchen paper and reheat it. When hot, add the oil.
6. When it is hot and slightly smoking, fry the eggs.
7. Using a slotted spoon, place the cooked eggs on top of the rice and sprinkle with the spring onions and coriander.
8. Serve at once.