What you need:

Golden soya knots – soak for 30 minutes in boiled water (add chicken bouillon for flavour)
Enough cooked rice for two
Vegetable oil
Spring onions – chopped
Garlic – chopped
Red, yellow and green peppers, deseeded and sliced
Mangetout
Low salt Soy Sauce
Oyster Sauce
Chilli flakes
Wok

What you do:

Heat a tablespoon of vegetable oil, fry the onion and garlic until translucent
Fry the peppers and mangetout
Add the soya knots
Add splash of soy sauce and stir
Add the rice, stir
Add a glug of oyster sauce and chilli flakes if wanted
Heat through quickly and serve.

(Cook’s Tip #5:    Stir Fried Rice.
Cook rice the night before and put into the fridge.  When you fry it it will keep an excellent consistency – if you try to stir fry freshly cooked rice you will get the sludge you deserve for not thinking ahead.)