Basic Egg Fried Rice

• 2 Egg
• 1 pinch Fine sea salt
• 1 pinch White pepper
• 2 Spring onion
• 2 tbsp Vegetable oil
• 300 g Jasmine rice, cooked and cooled
• 2 tbsp Light soy sauce
• 1 tsp Toasted sesame oil

1. Crack the eggs into a bowl and beat with the fine sea salt and white pepper. Trim and finely slice the spring onions, keeping the green tops separate from the paler parts.
2. Heat a wok over high heat until very hot, then add 1 tbsp of the vegetable oil and swirl to coat. Pour in the eggs and scramble for 30 to 60 seconds until just set, then tip onto a plate.
3. Add the remaining 1 tbsp vegetable oil to the hot wok, then add the paler parts of the spring onions and stir-fry for 20 to 30 seconds until fragrant. Add the cooked jasmine rice and stir-fry for 2 to 3 minutes, breaking up any clumps and keeping the grains moving so they stay separate.
4. Drizzle in the light soy sauce around the edge of the wok and toss well for 1 minute until evenly coloured. Return the egg to the wok, add the spring onion greens, then finish with the toasted sesame oil and toss for 30 seconds.
5. Taste and adjust with a tiny pinch more fine sea salt or white pepper if needed. Serve straight away while hot.

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