180g Basmati Rice
2 Medium Eggs
1 Spring Onion
80g Garden Peas
2 tbsp Gluten Free Soy Sauce (such as wheat-free tamari)
Oil for cooking

1 - Boil the rice until it is cooked, but not too soft. Allow to completely cool.
2 - Chop the spring onion very, very thinly and quickly boil the peas.
3 - Add oil to a hot wok, beat the eggs and add to the pan. Stir them frequently until the egg starts to come together. Add the onion, peas and 1 tbsp of Gluten Free Soy Sauce. Fry until the egg is cooked.
4 - Bring the heat up and stir in the rice and remaining Gluten Free Soy Sauce. Cook until the rice has been heated through and serve in heated bowls.

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