Step 1

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.

Step 2

Add in the remaining vegetable oil and 2 cloves of minced garlic. Cook for a further 30 seconds, stirring regularly.

Step 3

Add the rice and turn up the heat to high. Then drizzle over the sesame oil.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Now mix the egg into the rice.

Step 8

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.

Step 9

Add 1/2 tbsp of the lemon juice, stir and taste. Add a little more lemon juice if required.

Step 10

Divide between 4 bowls. Top with spring onions (scallions).

Step 11

Serve with your favourite Chinese dish. I love to serve it with Crispy Sesame Chicken or Sweet and Sour Chicken or Sticky Pork Belly.