Instructions: Wash the rice well and put into 11/4 pints of water. Bring to the boil and cook, covered, for 10 minutes. Stir and cook for a further 5 minutes until tender, then allow to cool. If it is still sticky, rinse the rice under the hot tap. Beat 2 eggs in a bowl and add a pinch of salt and the sesame oil.

Heat some groundnut oil in a wok, add the egg mixture and cook, stirring, until the egg has set. Remove from the wok and allow to cool, then chop coarsely and set aside.

Reheat the wok, add the olive oil and some groundnut oil, then add the chilli, garlic, ginger and peppercorns. Stir fry for 30 seconds then add the rice and continue frying until the rice is warmed through. Then add the sun-dried tomatoes, spring onions, chives, yellow pepper and chopped herbs.

When everything is heated through, stir in the chopped egg. Keep the mixture warm.

Omelette: beat the eggs with salt, water and the chilli. Heat the groundnut oil in a wok, making sure the surface is well covered. Pour in a quarter of the beaten egg mix and swirl around to make a large sheet of egg, as even as possible. Cook over a low heat until almost set. Place a little of the stir-fried rice (but not a quarter) in the centre of the omelette and fold in the edges, envelope fashion, to enclose the rice. Set aside and keep warm.

Repeat three times with the rest of the egg mix. Divide the rice equally on to four plates, top each portion with an omelette and drizzle with light soy sauce. Serve immediately.

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