Photograph: Jean Cazals
Heat a wok over a high heat and add half the oil. Tip in the eggs, stir to scramble, then remove to a plate and set aside.
Add the rest of the oil and the mushrooms to the wok and stir-fry until softened. Tip in the peas and stir-fry for less than a minute before adding the rice. Stir-fry for 2 minutes then return the egg to the wok and stir through.
Pour over the soy sauce and sesame oil, and add a pinch of white pepper before serving piping hot.
Kitchen secret: we've used pouches of ready-cooked rice, but you could use leftover cold cooked rice instead.
Recipe from Ching He-Huang's China Modern (Kyle Cathie, £14.99)