Egg Fried Rice

I followed Ken Hom's recipe as published on the BBC web site. The only tweaking I did was; the addition of fresh peas.

Ingredients
2 large eggs, lightly beaten
2tsp sesame oil1 tsp salt
2 tbsp/1fl oz/30ml oil
2 cups long-grain rice cooked and completely cooked
¼tsp freshly ground black pepper
2 tbsp finely chopped spring onions
1/2 cup peas

Method
1. Put the eggs, sesame oil and half the salt in a small jug or bowl, mix with a fork and set aside.
2. Heat a wok over a high heat. Add the oil and, when it is very hot and slightly smoking, add the cold cooked rice and peas. Stir-fry for 3 minutes, or until it is thoroughly heated through.
3. Next drizzle in the egg and oil mixture and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.
4. Add the remaining salt and the pepper and stir-fry for 2 minutes longer, then toss in the spring onions. Stir several times, turn once on to a platter and serve at once.