Slice the spring onions into delicate strips. They are not cooked so need to be quite finely cut.

Heat one or two tablespoons of vegetable oil in a wok till starting to smoke. Crack the egg into the wok and fry

Once the egg is half cooked, break the yolk and cut into the white with your spatula - you want a ribbon like egg. Push the egg to one side of your wok to stop it overcooking and allow space for the rice

Add another tablespoon of vegetable oil and heat up till just smoking. Add in the rice and mix well, separating out the rice as much as possible with your spatula. Your mixture should just be starting to colour when you add in the peas

Once everything is well mixed and heated through add the peas and keep stir-frying for a minute or two

Add in light soy sauce to taste (start with about a tablespoon) and stir-fry for a few seconds. Season well with salt and pepper and stir through a dash of sesame.

Serve in a large bowl with the spring onions scattered on top