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.
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.
Add to the wok and cook the eggs until just set, rolling over like an omelette. Remove with a slotted spoon onto kitchen paper.
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).
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.
Plate up and drizzle with remaining 1 teaspoon of sesame oil. Garnish with more sliced spring onions (optional). Enjoy.
Really good rice dish - To save time I put the cooked rice in the oven on a low heat for about 20 mins to dry out, seemed to do the trick and I still ended up with an authentic Chinese rice dish. - 13 Dec 2013