Egg and Ginger Fried Rice

1. Heat the oil in a wok and cook the salad onions, garlic and ginger for 2 minutes. Crack in the egg and scramble with a chopstick for a couple of minutes until just set.

2. Stir in the rice and peas and continue to cook for a further 3-4 minutes until piping hot. Season with soy sauce and a few twists of black pepper and serve.