Chinese Rice with Egg

Boil rice for about 10–12 minutes, almost to readiness, but not to full softness. Drain and rinse under cold water, drain again.

Pour the eggs into the pan, beat a little, put on a small fire, heat, stirring, until they grab a little.

Heat the oil in a large wok. Add crushed garlic, finely chopped onion, boiled peas and fry, stirring for 1-2 minutes. Add to wok rice, mix. Add eggs, light soy sauce and a pinch of salt, mix. Arrange on plates, decorate with chopped green onions and serve.