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.