Chilli Garlic Fried Rice

Heat the cooking oil in a large wok or frying pan over medium-high heat. Add the diced onion and cook for 2 minutes until just softened.

Add the garlic, sliced chilli and spring onion whites. Stir-fry for 30 seconds, keeping the garlic pale so it stays sweet rather than bitter.

Add the cold rice and toss firmly for 3–4 minutes, breaking up any clumps until every grain is hot and lightly coated in oil.

Pour in the soy sauce around the edge of the pan, then add the sesame oil and black pepper. Toss for 1 minute so the seasonings are evenly distributed.

Fold through the spring onion greens, taste and adjust the seasoning. Serve immediately while the rice is hot.