• long-grain white rice, measured to the 400ml (14 fl oz) level in a measuring jug and cooked according to the method given for Steamed Rice
• 2 eggs
• 2 teaspoons sesame oil
• salt, to taste
• 2 tablespoons groundnut (peanut) oil
• 2 tablespoons coarsely chopped garlic
• 1 finely chopped onion
• 2 teaspoons finely chopped fresh ginger
• freshly ground black pepper, to taste
• 1 teaspoon sugar
• 2 tablespoons vegetarian oyster sauce
• 1 tablespoon chilli bean sauce
• 1 tablespoon dark soy sauce

Garnish

• 1 tablespoon groundnut (peanut) oil
• 2 eggs
• 3 tablespoons finely chopped spring onions
• handful fresh coriander sprigs

1. First cook your rice at least 2 hours ahead or the night before. Allow it to cool thoroughly by spreading it on a baking sheet. When it is cool, cover and refrigerate. When the rice is completely cold, proceed with the rest of the recipe. P
2. In a small bowl, beat the eggs with the sesame oil and a little salt. Set aside.
3. Heat a wok over high heat until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the garlic, onion, ginger, salt and pepper, and stir-fry for 2 Minutes.
4. Add the rice and stir-fry for 3 Minutes.
5. Add the sugar, vegetarian oyster sauce, chilli bean sauce and soy sauce, and stir-fry for 2 Minutes.
6. Add the egg mixture and continue to stir-fry for 1 further minute. Turn onto a warm platter and set aside.
7. Finally, make the garnish. Wipe the wok clean with kitchen paper and reheat it. When it is hot, add the oil. When it is hot and slightly smoking, fry the eggs.
8. Using a slotted spoon, place the cooked eggs on top of the rice and sprinkle with the spring onions and coriander. Serve at once.