• 1 1/3 cup (metric) jasmine rice (or 2 rice cooker cups)

• 1 1/3 cup cold water (or 2 rice cooker cups)

• 250 grams green beans, topped and tailed

• 2 medium carrots, peeled and finely diced

• 100 grams rindless bacon rashers, cut finely

• 2 teaspoons soy sauce

• 1 tablespoon oyster sauce

• 2 eggs, lightly beaten

• 4 green shallots, finely chopped

• Pinch white pepper

• Optional: for special fried rice you could add BBQ Pork (Char Siu) or prawns.

The day before or morning of, cook the rice. Wash the rice twice in cold water and rinse. Drain

off as much water as possible. Add the cold water and cook in the rice cooker and on the

stovetop using the absorption method. Once cooked, lay the rice in a container in a thin layer

and place in the fridge preferably overnight but for a couple of hours if you don't have time.

Having rinsed the rice and added the cold water, put on a medium heat on the stovetop and

bring to the boil. Allow the water to boil until it you can no longer see a layer of water on top.

Holes will begin to appear in the rice through which the water will bubble up. Turn the heat down

and cook for a further 2 minutes. Once the water has stopped bubbling up through the holes,

turn the heat off and put the lid on. Let it stand for a good 5 or 10 minutes.

1. Heat the wok until it's smoking (you can see the heat rising off the wok or pan).

2. Add one teaspoon of soy sauce and a pinch of pepper to the beaten eggs.

3. Add the bacon and cook until the fat has rendered. Try not to let it brown or char.

4. Add the raw, diced vegetables and cook.

5. Add the rice to the wok and move it around. Do this very gently, maybe pressing down, but don't chop at it. Cook until the rice is fully heated through.

6. Add the soy sauce and oyster sauce. Mix through the rice.

7. Push the rice to one side. Pour in the eggs and cook until mostly set but still wobbly.

8. Mix the cooked egg through the rice.

9. Lastly add the spring onions.