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Method
Make it happen
- 01
Cook rice in boiling water until tender according to the packet, drain well and spread to steam dry. For leftover rice, refrigerate promptly and use within 24 hours.
- 02
Heat sunflower oil in a large wok or frying pan and cook the pepper for 4 minutes. Add garlic, spring onion and peas and cook for 2 minutes.
- 03
Cook mushrooms until their water evaporates, then stir in ginger for 1 minute.
- 04
Add cooked rice and soy sauce and stir-fry for 4 minutes until everything is steaming hot.
- 05
In a separate non-stick pan, fry the eggs until the whites are fully set.
- 06
Divide the rice between four bowls, add an egg to each and serve immediately.