Heat oil in a wok or large, heavy-based frying pan, pour the beaten eggs into wok and cook for about1minute, lightly
scrambling them and rotating the wok to ensure even cooking.When almost cooked through, carefully remove omelette from
wok and drain on kitchen paper. Set aside.
Wipe out wok with kitchen paper, add remaining oil and stir-fry ginger and garlic for 1 minute. Add onion and stir-fry until lightly browned.Add rice reserved omelette oyster sauce, spring onions and peas.Season to taste, stir-fry for a further 3 minutes until rice is heated through, roughly chop
omelette into small pieces as you stir.
Spoon rice into individual bowls, combine soya sauce and chilli and serve on the side.
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