1. 1

   Step 1: Have everything chopped and within reach before the pan goes on. From here it moves fast.

2. 2

   Step 2: Heat 1 tablespoon oil in a wok or the widest frying pan you own over high heat until it shimmers.

3. 3

   Step 3: Scramble the eggs for about 45 seconds until just barely set, then tip them out onto a plate.

   Scramble eggs: 00:45

4. 4

   Step 4: Add the remaining oil with the carrot and stir-fry for 2 minutes until it starts to soften at the edges.

   Fry carrot: 02:00

5. 5

   Step 5: Add the spring onion whites, garlic and peas. Stir-fry for 1 minute until fragrant — do not let the garlic brown.

   Aromatics: 01:00

6. 6

   Step 6: Add the rice and press it into the pan. Let it sit for 30 seconds to catch some colour, then toss. Repeat twice.

7. 7

   Step 7: Pour the soy sauce around the rim of the pan rather than onto the rice, so it sizzles and caramelises on the way down.

8. 8

   Step 8: Return the eggs, breaking them into bite-sized pieces as you toss everything together.

9. 9

   Step 9: Take the pan off the heat, stir through the sesame oil and a pinch of white pepper, then scatter over the spring onion greens and sesame seeds.

Artwork: Original illustration for Happy Little Kitchen. This recipe is original to Happy Little Kitchen and has been written and cooked by hand — it has not been tested in a professional test kitchen.