Ingredients
2 tbsp flavourless oil
2 eggs, lightly beaten
400g cooked rice
4 spring onions, white and green, finely chopped
1 tsp sesame oil
Salt
White pepper

Method
Add the vegetable oil to the wok and, when it hot, add the egg, let it ‘set’ for a few minutes and then drag your spoon in from the sides in towards the centre, effectively creating an omelette.  Add the spring onions and with your wooden spoon, break up the egg as you stir fry the onion. 

Add the rice and if you are using packet cooked rice, add 2 tbsps of water.  If you have large lumps of rice, use the back of your spoon to break them up.   Keep your spoon moving the rice so that it heats but does not catch on the bottom of your wok.  Season and drizzle with the sesame oil. Stir through and serve.