1 Cook the rice in a pan of boiling salted water for about 10 minutes until almost tender. Drain and rinse with boiling water. Spread out onto a large plate and cool completely in the fridge to help keep the grains separate.

2 Heat a wok until hot and slightly smoking. Swirl in the oil, add the rice and stir-fry for three minutes. Add the peas, salt and pepper and stir-fry for another five minutes over a high heat.

3 Mix the eggs with the sesame oil in a small bowl. Pour into the wok in a thin stream, stirring all the time and stir-fry for a minute.

4 Add the spring onions and stir-fry for another 1-2 minutes until the eggs have set. Spoon into serving bowls or turn out on to a plate to serve.