Egg Fried Rice with Crispy Chilli Peanuts & Pak Choi

Use day-old or cooled cooked rice, breaking up any clumps with your fingers so grains are separate.

Slice pak choi leaves from stems, keeping stems in small dice and leaves roughly torn.

Finely chop garlic and ginger, and slice spring onions, keeping white and green parts separate.

Beat the eggs in a small bowl with a pinch of salt.

Heat 2 tbsp vegetable oil in a small pan over medium heat, add peanuts and toast for 2-3 minutes until golden, stirring constantly.

Add chilli flakes and a pinch of salt, stir for 30 seconds until fragrant, then tip out onto a plate to cool and crisp up.

Heat 1 tbsp vegetable oil in a large wok or frying pan over high heat until shimmering.

Pour in the beaten eggs, swirl to coat the pan, and let set for 20 seconds before scrambling into rough curds; tip out onto a plate.

Add remaining 1 tbsp vegetable oil to the wok, then add garlic, ginger and spring onion whites; stir-fry for 30 seconds until fragrant.

Add pak choi stems and stir-fry for 1 minute until just softened.

Tip in the rice, breaking up any clumps, and stir-fry for 3-4 minutes over high heat until grains start to char slightly and separate.

Push rice to one side, add pak choi leaves to the empty space and stir-fry for 1 minute until wilted.

Return scrambled egg to the wok, add light soy sauce, dark soy sauce and sesame oil, then toss everything together for 1-2 minutes until evenly coated and piping hot.

Stir in spring onion greens, taste and adjust seasoning with more soy sauce if needed.

Divide between two bowls and scatter over the crispy chilli peanuts just before serving.