1 tbsp vegetable oil
4 scallions, thinly sliced
1 garlic clove, chopped
3/4 inch piece fresh ginger, grated or finely chopped
1 cup cooked long-grain rice
1/2 cup frozen peas
1 tbsp soy sauce
Ground black pepper
Heat the oil in a wok and cook the scallions, garlic and ginger for 2 minutes. Crack in the egg and scramble with a chopstick for a couple of minutes until just set.
Stir in the rice and peas and continue to cook for a further 4 minutes until piping hot.
Season with soy sauce and a few twists of black pepper and serve.
Preparation – 5 minutes, cooking time – 10 minutes