Serves two

Ingredients
100g rice
2 eggs
20g green pepper
20g carrots
Pinch of salt
Pinch of sugar
3 tbsp oil

Method

Boil the rice in one litre of boiling water, until it absorbs all the liquid. Put the rice aside, fluff it up so it does not stick and leave to cool. Once cooled, refrigerate for an hour.

Whisk the eggs in a cup with a fork and heat the oil in a hot wok (or pan). Pour the egg and continue to whisk until it solidifies. Chop the green pepper and the carrots into small pieces and add to the egg.

Finally, put the rice in the wok, add a pinch of salt and sugar, and mix while frying for two minutes.

Jerry Feng is a Culinary consultant and owner, Mandarin Restaurant, Mellieħa.