Chinese fried rice

Every time I make fried rice I cannot help but call it flie' lice. I know it sounds stupid, but I can't shake that inner voice calling it out loud. Now I've lived for a substantial part of my childhood in China. And rice, or noodles, with scrambled eggs has been a recurring digestive theme for my stomach back then. Once I've left Asia, however, not so much anymore...there has been at least a decade-long flie'-lice lull in my life. Well, I've been back at for a few years now. And I must admit, I cannot think of a better way - suggestions are welcome - to use leftover rice than this. It is also one of my favorite quick breakfast fixes.


Ingredients (serves 2)
4 tbsp vegetable oil (or any wok-friendly oil) 2 cups leftover plain rice4 eggs, lightly beatenHandful of fresh coriander, leaves picked1 large, or 2 small, spring onion, thinly sliced diagonally1 red chilli, halved lengthwise, seeds removed and thinly sliced1/2 cup of frozen peasRoasted sesame oil1/4 tsp Chinese five-spice powder, or wu xiang fen in MandarinSoy sauce, to serve Method
Heat 1 tbsp of oil in a wok or a non-stick frying pan until very hotAdd the eggs and stir until just set, then pour into a bowl and set asideReturn the pan to the heat and heat the remaining oilAdd the rice, frozen peas and the five-spice powder, drizzle a bit of sesame oil on top, and stir-fry for about 2 minutesAdd the scrambled eggs, combine and stir-fry for another minutePour into serving bowls. top off with a mixed handful of coriander leaves, spring onions and chili. Sprinkle with soy sauce and serve hot.  Yi dian dian!