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Ching-He Huang's egg-fried rice

From Ching-He Huang
Serves: 4

2tbsp groundnut oil
3 eggs, beaten
50g/2oz cooked baby shrimps
50g/2oz frozen peas
400g/14oz cooked jasmine rice
1-2tbsp light soy sauce
1tbsp toasted sesame oil
1-2 pinches of ground white pepper

Heat a wok over a high heat and add the groundnut oil. Pour in the beaten eggs and leave to settle for 1-2 mins, then swirl the liquid egg around the wok and, using a wooden spoon, stir to lightly scramble it. Transfer to a plate and set aside.

Add the shrimps and frozen peas to the wok and stir-fry for less than 1 min. Add the rice and mix well until the rice has broken down.

Return the scrambled eggs to the the wok, season with soy sauce, sesame oil and white pepper to taste and serve immediately.