Brown Fried Rice

• Fry onion in a little oil in the wok, then add minced garlic and cook for further 30 seconds.
• Add the rice, knock up the heat to high and drizzle over a little sesame oil. Toss everything together with a spatula. Note: Using a spatula is important as it allows you to get underneath the rice and toss it, rather than break up the rice grains (if you were to stir with a spoon for example).
• Once the rice is hot, push the rice over to the side of the pan and crack in two eggs.
• Cook the eggs over the heat, stirring together with a splash of soy sauce, then stir the eggs into the rice.
• Add more soy sauce, plus a sprinkle of salt and garlic salt and a drizzle of lemon juice. Toss everything together, then serve.

Be sure to use cooked cold rice – rather than warm rice. Rice dries a little as it cools, and then dryness will help stop the fried rice going sticky and claggy. Rice that has cooled and dried a little will also absorb more flavour.

Serve up with your favourite Chinese dish or even on its own.