Cook the rice as per packet instructions, rinse under cold water and drain well

Drain tuna, if using tuna in oil pour oil into wok or large frying pan, flake with a fork

See step 2, if not using 'in oil' add 2 tablespoons oil (your choice) to wok

Over low heat add sliced onion and cook until transparent, do not allow to brown. Remove from pan

Whisk together eggs and milk, turn heat to medium, place 2 tablespoons oil in wok and when hot drizzle in eggs stirring constantly, you are aiming for ribbons, when all egg is cooked add rice and onion.

Drizzle in soy sauce and stir gently.

Add tuna and peas and stir through until hot

Serve as main course with sweet & sour sauce (see separate recipe) and prawn crackers, or as a side dish with your favourite Chinese main dish.

You can replace tuna with cooked chicken (good way to use leftovers) and add diced ham to either