Brussels sprouts fried rice

Heat 1 tbsp vegetable oil in a large non-stick frying pan or wok over a high heat, then add the eggs and season with salt and the white pepper. Scramble rapidly for a few minutes, until just cooked through and set. Scrape the eggs out of the pan onto a plate and set aside.

Drizzle the remaining 1 tbsp vegetable oil into the pan, let it get shimmering hot, then add the onion and stir-fry until translucent and beginning to brown. Add the garlic, sprouts and edamame, then stir fry for 2-3 minutes. Tip the rice into the pan and break it up with a spatula. Stir through the soy sauce, mirin and sesame oil, and continue to cook for another minute or so, while breaking up any remaining clumps of rice. Finally, stir through the scrambled egg, then season if needed. Serve in shallow bowls, drizzled with crispy chilli oil.