* 350ml cooked and drained boiled rice from 1 cup of basmati rice
* 2 tablespoons peanut oil
* 1 onion, peeled and sliced
* 2 heaped tablespoons finely chopped ginger root - I used Bottled from the fridge as it keeps so well
* 3 cloves garlic, crushed
* ½ cup dried shrimp, soaked in just boiled water for 15 minutes, drained and chopped
* 1 large pickled chili, chopped, with some seeds and a little vinegar, ''(pictured)''
* 2 pickled roast red peppers, chopped with some of the vinegar, ''(pictured)''
* 2 sun-dried tomatoes in oil, chopped, with a little of the oil, ''(pictured)''
* 4 spring onions, chopped on the diagonal
* 2 free range eggs, whisked with 2 teaspoons of sesame oil
* 1 tablespoon light soy sauce

===Method===
* Heat the oil in a wok and fry the onion, ginger and garlic on a high heat for 3 minutes
* Stir in the rice and mix well
* Add the chopped shrimp, peppers, tomatoes and chillies, mix well, reduce the heat and and cook until the rice is heated. About 4 minutes if the rice was cold
* Make a well in the rice and add the egg mixture, stir to cook evenly and then mix to distribute
* Add the soy sauce and spring onions, stir well and serve

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