Ingredients

Vegetable oil

1 leek, washed and finely sliced

1 large carrot, peeled and diced

1/2 green or red pepper, deseeded and diced

3 spring onions, finely sliced

250 g cooked steamed rice (ideally cooked the day before, to dry out a little)

¼ tsp sea salt

¼ chicken stock cube or ¼ tsp MSG (yes! MSG, don’t believe the negative hype)

2 free-range eggs, lightly beaten

1 tsp sesame oil

Method

1. Add 1 tbsp oil to the pan and fry the leeks, carrots, peppers and spring onion for 5 minutes, until softened.

2. Add the cooked rice (and chicken stock cube or MSG, if using) and cook for 5 mins until the rice starts to caramelise, stirring often. Push the rice to one side of the pan, add a tablespoon of oil to the other side, and pour in the beaten eggs. Swirl the pan so the eggs form a thin layer and cook fast. Break the cooked egg up using wooden spoons and mix into the rice.

3. Pour in the toasted sesame oil, mix, fry for 1 minute, and serve, ideally with a dollop of Lao Gan Ma Laoganma crispy chilli in oil.