Use cold rice straight from the fridge and break up every clump with your fingers before it goes near the pan.

Get a wok or large frying pan properly hot — hotter than feels sensible.

Scramble the beaten eggs quickly in a little oil, then remove them while still soft.

Add more oil, then the diced carrot. Stir-fry 2 minutes. Add garlic and the white parts of the scallions for 30 seconds.

Add the rice and peas and press the rice flat against the pan. Leave it for 30 seconds at a time between stirs — that contact is what makes fried rice rather than steamed rice.

Return the egg, add soy sauce around the edge of the pan rather than the middle, and toss. Finish off the heat with sesame oil and the green scallion tops.