Egg-fried rice is a simple way to jazz your rice up. Just throw in some chopped spring onions, some garden peas and you're sorted. Throw in some ready cooked king prawns too if you feel like it.
1. Heat two tablespoons of rapeseed oil in a wok (or large frying pan) until very hot, then add the spring onions and stir-fry over a high heat for one minute. Add the peas, cook for a further minute, then add the rice and toss well.
2. Make a well in the centre of the rice and pour in two large beaten eggs. When the bottom starts to set, scramble the eggs, then stir through the rice. Stir in two tablespoons of soy sauce and a couple of teaspoons of sesame oil and season to taste.