Method

1. Fill a saucepan with water, bring to the boil, and add a pinch of salt . Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously
2. Boil the rice uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don’t rinse)
3. Heat the sunflower oil in a wok. Stir the garlic cloves and stir fry for 2 minutes. Now add the rice and peas mixture, and stir
4. Beat the eggs, pour into the wok with the Chinese five spice, and stir fry until the egg just sets. Serve straight away.