Egg Fried Rice (Chinese Takeaway Style)

Heat a wok or large frying pan over a medium-high heat. Add 1 tablespoon sunflower oil, then 1 egg, whisked. Stir-fry the egg for 20 seconds until it's scrambled and almost cooked through. Add 1 portion cooked and cooled rice and mix well. Stir-fry for 2-3 minutes until the rice is piping hot. Season with 1/4 teaspoon sea salt, 1/4 teaspoon MSG and 1/8 teaspoon white pepper and mix well once more. Add 1 teaspoon dark soy sauce and dash light soy sauce and stir-fry for another 1 minute, mixing throughly until the rice is evenly coloured.

Add dash rice wine and dash sesame oil and mix well once more. Transfer piping hot egg fried rice to a serving plate or food container and serve with your favourite Chinese takeaway style curry or stir-fry dishes.