1 cup jasmine rice
1 tsp sesame oil
pinch ground white pepper
1/4 cup vegetable oil
2 garlic cloves, finely chopped
2 tsp finely chopped ginger
1/2 cup frozen peas
2 tbsp light soy sauce
2 spring onions, sliced
Place rice in a large pyrex bowl or microwave-proof dish with a glass or plastic lid. Pour in 1 1/2 cups of water. Cover and cook on 800W for 10 minutes. Remove from the microwave, and remove the lid. Then cover with a tea towel and set aside for 10 minutes to finish steaming through. Once done, fluff with a fork, then empty the rice out on to a large baking tray and spread out into a thin layer. Set aside and leave to cool.
Crack the eggs in a mug, then add the sesame oil and pepper. Use a fork to whisk the eggs. Place the mug into the microwave and cook at 440W for 2-3 minutes or until you can see the egg puffing up like a souffle. Tip the egg out onto a chopping board and roughly chop.
Place the oil, garlic and ginger in a microwave-safe glass or ceramic dish. Cook at 440W for 1 minute. Once the oil is hot, remove the bowl from the microwave. Add the rice, peas and soy sauce, then stir to combine. Cook at 1000W for 1 minute. Toss through the egg.
Transfer the rice to a serving bowl and serve scattered with the spring onion.