Beat together the egg and sesame oil and put to one side.

Heat the vegetable oil in a wok or large frying pan.

When shimmering add the rice and stir-fry until completely heated through.

Add the peas, spring onions and bean-sprouts.

Stir-fry turning the rice constantly around the pan for about 3 minutes.

Season well with soy sauce and pepper then push to one side of the pan.

Pour the beaten egg mixture into the other side and leave so it begins to set.

Using a chopstick or wooden spoon briskly swirl around the egg to break it up and then toss around with the rice.

Stir-fry for a further minute and serve straight away.