Whip up this speedy egg-fried rice dish in under 30 minutes. It's a great way to use up any leftover rice or vegetables, and you can add in chorizo and prawns.
Boil the rice following pack instructions, adding the peas for the final minute. Drain.
Heat half the oil in a wok. Pour in the egg and stir-fry until scrambled. Tip onto a plate and set aside.
Wipe the wok with kitchen paper, then heat the remaining oil. Toss in the garlic, spring onions and pepper, and stir-fry until the pepper starts to soften. Add the five-spice, beansprouts, rice, peas and soy, then stir-fry for 5 mins more. Finally, add the egg, chorizo (if using) and prawns, and stir-fry to heat through.
