Ingredients

• 4 cups cold cooked rice (about 200 g raw)600 g
• 2 tbsp oil30 g
• 2 beaten eggs100 g
• 300 g small-diced chicken breast300 g
• 2 crushed garlic cloves8 g
• 2 tsp grated fresh ginger10 g
• 1 cup frozen peas150 g
• 1 small-diced carrot70 g
• 2 tbsp soy sauce30 g
• 3 sliced spring onions40 g

Method

1. Use rice cooked the day before and refrigerated. Fresh rice is too wet and turns to porridge. Break up any clumps with your hands.
2. Heat a wok or your largest frying pan over the highest heat you have until it is genuinely hot. Add half the oil, then the beaten egg. Let it set for a few seconds, scramble it roughly, and tip it back out onto a plate while still slightly underdone.
3. Add the rest of the oil and the chicken. Spread it out and leave it for 2 minutes without touching it so it colours, then stir and cook for another 2 minutes until done. Move it to the plate with the egg.
4. Add the carrot and stir-fry for 2 minutes, then the garlic and ginger for 30 seconds.
5. Add the rice. Press it against the base of the pan and leave it a minute at a time between stirs, so some grains toast and pop. Keep going about 4 minutes.
6. Return the chicken and egg, add the peas, and pour the soy down the side of the pan rather than over the rice so it sizzles as it hits the metal.
7. Toss everything together for a final minute, stir through the spring onions, and serve.