Ingredients

• 100g/3½oz frozen peas
• 2 tbsp vegetable oil
• 1 pepper, any colour, deseeded and diced
• 4–5 spring onions, trimmed and sliced, including lots of the green end
• 3 free-range eggs, beaten
• 250g/9oz cooked and cooled long grain rice
• 1 tbsp soy sauce (preferably dark), plus extra to serve

Instructions

1. Bring a small saucepan of water to the boil and cook the peas for 1 minute. Drain and set aside.

2. Heat 1 tbsp of the oil in a large non-stick frying pan and cook the pepper over a medium-high heat for 4 minutes, stirring. Add the spring onions and cook for 1 minute more, stirring.

3. Push the vegetables to one side of the pan and add the remaining oil to the other. Pour the beaten eggs into the frying pan, away from the vegetables and scramble over a medium heat, stirring with a wooden spoon or spatula until softly cooked.

4. Add the cooked rice and peas to the pan and mix all the ingredients lightly. Cook together for 5–10 minutes or until everything is steaming hot, stirring constantly. Add the soy sauce and toss together well before serving, with extra soy to sprinkle.