Neutral oil or light in colour olive oil

2 cups cooked white rice (leftover is best, I always make/buy more on a curry night)

4 cloves garlic minced

1 inch knob ginger, minced or if pickled, diced

1 red pepper, cubed

1 400 g block firm tofu, cubed

1 cup frozen peas

crispy shallots

spring onions

sesame seeds

8 eggs

1/4 cup fish sauce

1 Tbsp white pepper

1 Tbsp soy sauce

1 tsp sesame oil

1/4 cup soy sauce

1/4 cup oyster sauce

1/4 cup fish sauce

1 Tbsp sriracha

1 Tbsp white pepper