Fried rice

Method

1 Lightly beat the eggs in a jug with a little salt and pepper. Heat 1tbsp of the oil in a wok over a high heat until hot. Pour in the eggs and swirl to coat the bottom of the wok to make an omelette. Use a spatula to pull the cooked egg into the centre so the uncooked egg runs to the sides. Cook for 1 min until the omelette is just set, then slide out onto a board and roll up with the seam side down. Set aside.

2 Mix the soy and fish sauces together in a bowl. Heat the remaining 1tbsp of the oil in the wok and stir-fry the carrots for 2 min, then add the garlic, peas and half of the spring onions and stir-fry for another minute. Pour in the sauces and simmer for 1 min.

3 Tip in the cooled rice and stir to mix evenly with the other ingredients. Then toss for about 2 min until the rice is piping hot.

4 Cut the rolled omelette crossways into strips and toss into the wok with the coriander and remaining spring onions. Serve immediately.