1Heat oil in a wok on the highest flame and fry garlic and ginger mix for about 30-40 seconds. Make sure the oil is hot before adding.

2Add spring onion whites and fry for 1-2 minutes.

3Crack 2 eggs in a bowl and whisk together with some salt and pepper.

4Add some veggies to the wok as you whisk the eggs.

5Slide the veg to the side of the wok and gently pour in the beaten eggs.

6Scramble together on medium heat.

7Increasing the heat slowly, add the soy sauce and schezwan sauce in the mixture. You may opt for some spice here with chilli flakes or sriracha.

8Just before the eggs solidify completely, add the rice to the wok.

9Mix, toss, stir fry really well and add the MSG and sesame oil.

10Add spring onion greens to garnish once all the rice is fully coated.