Tip the cooked rice into a bowl and stir through 1 tbsp of the sesame oil. Put the chilli in a small bowl and stir through 2 tbsp of the light soy sauce.

Heat a wok over a high heat and add half the rapeseed oil. Add a pinch of salt then pour in the eggs, stirring quickly to scramble for around 30 secs. Remove using a slotted spoon and set aside.

Return the wok to the heat and add the remaining rapeseed oil, heat it for 20 secs. Add the onion and stir constantly for just less than a minute until golden. Mix in the rice until it has broken down. Season with dark soy sauce and toss well. Add the scrambled egg pieces back into the wok and stir through. Pour in the remaining light soy sauce, sesame oil and the white pepper. Sprinkle over the spring onions. To serve, garnish with the dressed red chilli and crispy chilli oil, if you like.