This is a simple way to do it. The key is to pre-cook some rice (instant pot!) and then chill it for a few hours to remove moisture.

Ingredients

• Precooked rice - 6 cups.
• 2 eggs
• Bunch spring onions, chopped
• Minced garlic
• Frozen peas, thawed
• Frozen carrots, thawed
• Soy sauce

Method

Fry the rice in a couple of batches in a wok with peanut or canola oil, putting to one side when done. Break it up with a spatula as you cook.

Put all the rice back in the wok, and push up the sides. Add a little more oil in the middle, and fry the garlic and spring onions for a couple of minutes. After done and fragrant, add the peas and carrots, mixing into the middle and cooking. Stir in the rice to this, and mix up before pushing back to the sides.

Break the eggs into the middle in a little more oil, and scramble there with a spatula as they cook. When done, mix into the rice and vegetables, add a splash of soy sauce, and serve.