Steam or boil the rice 24 hours before you plan to serve this dish, place in a sealed container when cold and refrigerate until 30 minutes before using it. Beat the eggs with a pinch of salt, sugar and mono-sodium glutamate (if used).

Heat 1 tbsp of the oil in a large, non-stick frying pan over a low heat and make a very large, thin omelette; it should be completely set but not at all browned.

Remove from the pan, spread out on a chopping board and when completely cold, chop it coarsely. Set aside. Heat the remaining oil in a large wok and stir-fry the sliced spring onions and the diced celery for 1 minute.

Add the peas and the diced ham and stir-fry for 1 1/2 minutes. Add a small pinch of salt and the cold rice; reduce the heat and stir-fry for a few minutes, separating any rice grains that stick together.

Sprinkle with a generous pinch of salt and continue to stir-fry for a further 3 minutes, or until the rice has heated through. Add the chopped omelette, mix evenly with the rice and vegetables and remove from the heat.

This dish makes a good foil for other, more highly flavoured Chinese dishes. Serve with soy sauce.