Egg fried rice

1 - Heat a wok or large frying pan over a high heat until very hot. Add the oil and swirl around. Add the onion and pepper and stir-fry for 3-5 minutes, or until softened but not coloured.

2 - Add the rice to the pan and stir around until it is mixed with the vegetables and heated through. Push the rice away from the centre of the pan, pour in the eggs, and stir until scrambled and set.

3 - Once the eggs are scrambled, toss all the ingredients together, add the soy sauce, and serve at once.

Good with: All stir-fried dishes, such as beef with peppers, or chicken with cashew nuts.

Variation: Special Fried Rice Add chopped celery, peas, sweetcorn, sliced cabbage, deseeded and sliced mild jalapeño peppers, or any other leftover vegetables, along with cubes or strips of cooked meat or chicken. Add beansprouts at the last minute or they will lose their crunchiness.