Add rice to rice cooker bowl and fill up to level 2 (adjust for your rice cooker
capacity). Allow the rice to cool down for 30 minutes minimum (a few hours in a sealed container in fridge is best).
Whisk the egg with a fork until smooth whilst your pan (ideally a good wok) is heating to a very high temperature. Then add ½ tablespoon of vegetable oil until it reaches smoking-point.
Pour in the egg and turn the heat down by 1/3. Push the egg to one side and add another ½ tbsp of vegetable oil. Bring the wok back to a high heat.
Add cooled rice to wok and mix well with the egg. Remove clumps. Once mixed add the peas and stir-fry for 1 minute.
Add the soy sauce and sesame oil and turn the heat down by 1/3 again. Stir fry until the rice absorbs all the liquid (about 1 minute). Once the rice are ’dancing’ around the bottom of the wok then your rice is ready to serve.