Cook rice for 10 minutes in simmering water. Drain and leave to cool until at room temperature or fridge temperature.

In a warm wok, add the groundnut oil and when hot, coat the wok. Add the beaten eggs and let them form an omelette. Flip and when cooked take it out of the wok and shred it.

Add half the sesame oil to the wok and let it warm up. When hot add the chilli, peas, spring onion (sliced) and cook in the oil for a minute.

Add the cold rice, egg and meat and toss to mix together for a couple minutes to toast the rice slightly.

Add the remaining sesame oil and the dark and light soy sauce. Cook until sauce is mixed in and the rice is very hot and serve.