To make this egg fried rice recipe simply beat the eggs in a bowl and add one good pinch of salt and 1 teaspoon of the spring onion.
Cook the peas in a pan of simmering water for around 2-3 minutes if fresh or around 1 minute if frozen.
Heat a wok over a high heat, add the oil and heat until very hot. Reduce the heat then add the egg and lightly scramble. Add the rice before the egg is completely set.
Increase the heat, then stir to separate the rice grains and break the egg into small bits.
Add the peas and the remaining spring onion (scallions), and season with salt. Stir constantly for 1 minute. Serve and enjoy!