Recipe:

1. Cook the rice: Rinse the basmati rice under cold water until the water runs clear. Tip the rice into a small saucepan and add 200 ml water and a generous pinch of salt. Bring to a boil, stir once, then cover with a lid. Reduce the heat to low and simmer for 10 minutes. Keep the lid on while the rice cooks. After 10 minutes, check a grain of rice. If it isn't quite tender, continue cooking for another minute or two. Once cooked, turn off the heat and leave the rice covered for 4-5 minutes. Fluff with a fork.

2. Cool the rice: Spread the cooked rice out onto a plate and allow it to cool. Once cooled, place it in the fridge until you are ready to make the fried rice. Cooling the rice helps prevent it from becoming sticky when it is fried later.

   Or use leftover, day-old rice.

3. Cook the vegetables: Heat the olive oil in a wok or large frying pan over medium-high heat. Add the fennel, red onion and garlic. Stir-fry for a few minutes until fragrant and beginning to soften. Add the yellow pepper and sugar snaps. Stir well and continue cooking until the vegetables are vibrant in colour and tender but still have a little crunch.

4. Add the eggs: Push the vegetables to one side of the wok or pan. Pour the beaten eggs into the empty side and stir until they are scrambled. Mix the scrambled eggs with the vegetables once cooked.

5. Add the rice and seasonings: Add the cooled rice to the pan, followed by the soy sauce, rice vinegar and sesame oil. Season with black pepper to taste. Stir-fry everything together for a few minutes, making sure the rice is heated through and evenly coated in the sauce. Serve immediately while hot.