Step 1

Mix the sauce ingredients in a small bowl and season.

Step 2

Build your Wok Clock*: start at 12 o’clock with the eggs, then the garlic, red pepper, asparagus, rice and lastly the sauce.

Step 3

Heat 2 tbsp vegetable oil in your wok over a high heat. Once smoking hot, pour the eggs into the oil and allow to bubble up before breaking them up and scrambling. Push the eggs to the back of the wok, then add the garlic, red pepper and asparagus, stir-frying for 30 seconds between each new ingredient.

Step 4

Push all the veg to the back of the wok, add ½ tbsp vegetable oil and bring to smoking point before adding the rice. Break up any clumps of rice by pushing down on them against the wok with a spatula or ladle. Fold the vegetables and egg into the rice to combine and stir-fry for 1-2 minutes, then pour the sauce over the rice and stir-fry for 2 minutes more. Some of the rice should begin to crisp up for texture and flavour. Garnish with spring onion and serve.