Whisk together the gram flour, kala namak, salt, water and olive oil, until you have a smooth batter.
1 cup gram flour, ½ tsp kala namak, ½ tsp salt, 1 cup water, 2 tbsp olive oil
To fry the rice
In a large frying pan, heat up the sunflower oil on medium-high heat.
1 tbsp sunflower oil
Then add the 'egg' mixture, let it cook for around 30 seconds and then start to scramble it up with a spatula.
Continue until the egg mixture is all well cooked and doesn't stick to the pan when you scramble it.
Add the cooked rice to the pan and fry for a few minutes, while mixing it in with the scramble.
3 cups cooked white rice
Clear some space in the pan, add the frozen peas, spring onions and sesame oil. Cook for 30 seconds before stirring in with the rice.
1 cup frozen peas, 5 spring onions, 1 tsp sesame oil
Mix the garlic powder (if using) with soy sauce, and pour it all over the rice. Stir everything up one last time to make sure the flavour is evenly distributed.
2 tbsp soy sauce, ½ tsp garlic powder
Notes
Cooking the riceTo make 3 cups of cooked rice: Bring 1 cup of white rice with 2 cups of water and half a teaspoon of salt to a boil in a saucepan, put the lid on and turn the heat down to a simmer. Without stirring, cook for 15 minutes or until all the water has absorbed. Transfer the rice into a container and refrigerate until you need it. Fluff it up with a fork to separate the grains before frying.For best results use rice that has been cooked the day before. To use freshly cooked rice, spread it out on a tray or large plate to steam off the excess moisture before frying.For Gluten FreeBe sure to use gluten free soy sauce or tamari sauce.