Easy egg fried rice: Chinese takeaway at home

Method
Prep:15min  ›  Cook:12min  ›  Extra time:4hr chilling  ›  Ready in:4hr27min 

1. Boil the rice until just cooked, drain under cold water. Blot in a clean tea towel and spread on a non-stick baking tray in an even layer. Refrigerate overnight or at least 4 hours to dry out.
2. When ready to cook, heat 1 tablespoon of the groundnut oil in a wok. Whisk the eggs together with 1 teaspoon sesame oil, Chinese 5 spice and salt and pepper to taste.
3. Add to the wok and cook the eggs until just set, rolling over like an omelette. Remove with a slotted spoon onto kitchen paper.
4. Heat a little more groundnut oil in the wok and add the rice, cook stirring constantly to prevent sticking for 5 to 7 minutes to heat through. (Add a little more oil if needed).
5. Chop the omelette and add to the rice along with the peas. Mix well and stir fry for another 3 minutes. Add a splash of soy and really mix in well. Add the spring onions and 1 teaspoon sesame oil, mix for 2 minutes.
6. Plate up and drizzle with remaining 1 teaspoon of sesame oil. Garnish with more sliced spring onions (optional). Enjoy.