2 free-range eggs
salt and freshly ground black pepper
4 tbsp oil, such as sunflower or rapeseed oil
1 large garlic clove, peeled, crushed
500g/1lb 2oz basmati or long-grain rice, cooked according to packet instructions, drained, cooled
100g/3½oz peas
150g/5oz cooked shrimps or small prawns (or sliced cooked chicken or pork)
3 spring onions, trimmed, sliced
1-2 tbsp soy sauce
Crack the eggs into a bowl, season with a good pinch of salt and freshly ground black pepper and gently mix with a fork.
Heat the oil in a wok or large frying pan on a low-medium heat and pour in the eggs. Cook the eggs for 1-2 minutes, stirring all the time, until they are lightly scrambled but not dry. Transfer them to a plate, cover and keep warm. Wipe the wok or pan with a piece of kitchen paper to remove any traces of egg.
Place the wok or frying pan back on the heat, allow it to heat up and then add the remaining oil. Fry the garlic for 30 seconds on a high heat. Tip in the cooked rice and stir-fry for 2-3 minutes. (It's best to use a metal spoon for this as it will be less likely to mash the rice than a wooden one.) Add the peas and the shrimps or small prawns or chicken or pork and stir-fry for a further 3-4 minutes.
Finally, stir in the spring onions and soy sauce and carefully mix in the cooked egg. Warm through for 1 minute, then check the seasoning, adding more soy sauce if necessary. Serve immediately.
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