1. Finely slice the garlic and finely chop the Chinese chives.
2. Finely chop the spring onions and place the rings into a small prep bowl
3. Now build your wok clock as follows; first your egg at 12 o’clock, followed sequentially by your garlic and chives, your cooled rice, and lastly your sauce ingredients. Now you’re ready to cook.
5. Heat 1 tbsp vegetable oil or garlic oil in a wok on high heat
6. As soon as the oil is smoking hot, crack the egg into the wok. Carefully fold the white of the egg so as not to burn, but try not to break the yolk.
7. Once the egg is halfway cooked and the white is fully opaque, break the yolk and cut into the white with your spatula, creating pieces.
8. Now push the egg to one side of the wok to allow space for your rice. You may also remove the egg from the pan if you feel more comfortable or have a small wok and need the space.
9. Before adding it to the wok, separate the fully cooled rice as much as possible using a wooden spoon or spatula. This will help later on when your rice is added to the dish.
10. Add ½ tbsp vegetable oil to the wok and bring to high heat
11. Once smoking hot, add the garlic, and Chinese chives, and stir fry, folding with spatula for 10-20 seconds
12. Then, add the rice to the wok, keeping a high heat and mix well. Continue trying to separate the rice so as to remove any large clumps.
13. Once the rice is well mixed, add the peas and continue to stir-fry
14. Pour 1-2 tbsp of light soy sauce over the rice and stir fry
15. Season with cracked black pepper to taste
16. Finally, add a dash of sesame oil and fold well
17. Serve in a large bowl with spring onion scattered on top
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