Heat the chorizo in a large frying pan over a medium heat until it has released its oil and is beginning to brown slightly, around 3-5 mins.

Add in the white part of the spring onion and the carrot and cook for 3-5 mins until the carrot has softened.

Stir in the garlic and cook for a minute longer.

Tip in the peas and cook for 1-2 mins until defrosted.

Add a drizzle of oil if you need to – you want a little oil at the bottom of the pan but the chorizo may have given off enough.

Stir in the rice until everything is well mixed.

Push the rice to the side of the pan and pour the eggs into the space. Cook for 30 seconds, then mix everything together again and cook for a few minutes until the egg is fully cooked. Scatter over the green parts of the spring onions and drizzle over some soy sauce or crispy chilli oil to serve, if you like.