| 4.0 tsp of groundnut oil for onion | heat in wok until very hot | brown | get smoking hot | stir fry for 30secs | spread out | pour in | stir fry | stir in |
| 4.0 small onion | finely chopped |
| 4.0 tsp of groundnut oil for rice |
| 25cm pan | warm over med heat | add | add | stir once | turn heat to lowest | cover and leave untouched for 15mins | remove from heat and cover with tea-towel for 5-10mins | transfer to bowl and fluff with fork | leave until cold |
| 400.0 g of basmati rice |
| 900.0 ml of water | boil |
| 2.0 tsp of salt |
| 8.0 large eggs | beaten |
| 4.0 spring onion | split lengthways and finely chop |
| 8.0 tsp of soy sauce |