Instructions: Beat eggs with a pinch of salt. Heat 1 tablespoon of oil in a wok and cook teh onions until soft, but not brown. Pour in the egg and stir gently, until the mixture is set. Remove the egg mixture and set it aside.

Heat a further tablespoon of oil and fry the garlic, shrimp, peas and green onions quickly for 2 minutes. Remove from the wok and set aside.

Heat the remaining oil in the wok and stir in the rice and remaining salt. Stir-fry, to heat the rice through, then add the egg and the shrimp mixtures and the soy sauce, stirring to blend thoroughly. Serve immediately. [Rice can be cooked and frozen for up to 6 weeks. Frozen rice should be defrosted and rinsed, before being used in this dish].

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