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Add 1 tbsp of the oil in a large wok. Add the onion and cook, stirring regularly on a medium heat for 5 minutes until the onion starts to turn soft and translucent.
Add in the remaining vegetable oil and 2 cloves of minced garlic. Cook for a further 30 seconds, stirring regularly.
Add the rice and turn up the heat to high. Then drizzle over the sesame oil.
Use a spatula to toss everything together and to ensure the rice doesn't stick to the bottom of the pan. Keep moving the rice around so that it's all getting reheated.
Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack the two eggs in the space. Add a little splash (about 1/4 tbsp) of the soy sauce to the eggs.
Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and look scrambled, but is still a little runny.
Now mix the egg into the rice.
Pour in the remaining soy sauce (about 1 3/4 tbsp), sprinkle on the 1/4 tsp of salt and 1/4 tsp of garlic salt and mix it all together.
Add 1/2 tbsp of the lemon juice, stir and taste. Add a little more lemon juice if required.
Divide between 4 bowls. Top with spring onions (scallions).
Serve with your favourite Chinese dish. I love to serve it with Crispy Sesame Chicken or Sweet and Sour Chicken or Sticky Pork Belly.