350gm cooked and cooled long-grain or jasmine/Thai fragrant rice
200gm frozen peas
Salt and freshly ground black pepper
2 large eggs, lightly beaten
3tbsp light soy sauce
400gm fresh beansprouts, rinsed
6 spring onions, very finely sliced
1. Spray a wok or large frying pan with Fry Light and place over a high heat. When it is almost at smoking point, add the cooked rice and stir-fry for about 3 minutes.