Heat wok over a high heat.
Beat your eggs in a bowl and season with salt.
Mix the sauce ingredients together in a bowl or, if you have one, a squeezy bottle like me.
Thinly slice your spring onions, separating the whites and the greens.
Add the oil to the wok and spread it round until the whole surface is oiled.
Add in the egg and immediately start stirring vigorously with a wooden spoon. They will cook quickly and you want them to scramble but not burn or brown yet.
Once the eggs have begun forming curds but are still a bit runny, add your rice in and use the spoon to mix and break up clumps. Keep tossing it to stop is sticking or burning.
Add in the sliced spring onion whites and stir more, tossing the rice to stop the rice at the bottom from burning.
Season with the salt, MSG and white pepper.
Cook for a couple of minutes, stirring and tossing regularly. You want to realy fry the rice now and start to crisp up some of the grains and get some caramelisation going!
Pour your sauce all over the rice and quickly stir and toss to mix it thoroughly.
Stir fry this for another minute or two to cook off the liquid. You will start to hear the rice frying again at this point.
Add the sliced spring onion greens in and mix in. Turn off the heat and serve!
