Egg fried rice is the perfect recipe for using up leftovers. The recipe calls for day-old rice because it has slightly dried and soaks up all the wonderful flavours of soy and sesame, providing a wonderfully savoury backdrop to our spicy Szeshuan turkey recipe.

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Method:

• Heat the frying oil in a wok or wide frying pan over a medium heat until the oil is shimmering.
• Beat the egg with a pinch of salt for seasoning.
• Pour the beaten egg into the hot oil and move around with a spatula so it cooks and starts to break up resembling scrambled eggs.
• Add the cooked rice and move it around quickly in the oil so that the egg is mixed in and the rice is coated.
• Add the frozen peas, sesame oil and a tsp of soy sauce and stir to combine.
• Taste for seasoning and keep stirring through until everything is coated and steaming hot.