I used the notes in Stephanie Alexander's Cook's Companion. It's found in the margin of the book - where there are notes for cooking a dish instead of a specific recipe. I used this for inspiration, but cooked it sort of backwards to the way Stephanie suggests... my version is below! The quantities are a rough estimate, nothing here really needs to be accurately measured. I've used fairly standard fried rice ingredients, but anything goes!
Fry the rest of the ingredients in the following order, stir-frying each for 1-2 minutes:
- garlic, ginger, chilli
- spring onion
- peas and corn
Add soy sauce to taste (I probably used ~1/3 C).
Add ~2 tsp sesame oil and mix well.