Boil the rice, rinse under cold water till cool, and work 1 Tbsp oil into it. Leave it to drain.
Heat 1 Tbsp oil. Add the eggs and cook them, stir frying all the time so that they are cooked to a scramble. Keep aside till ready to use.
Heat the rest of the oil in a wok add the garlic and onion and stir-fry together over high heat for about 5 minutes or till the onion looks transparent, but is not soft.
Add the rice, Soya sauce, chilli sauce, vinegar and celery and mix together continuing to stir-fry over high heat.
Serve hot, garnished with the scrambled egg.
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Key Ingredients: egg, rice, salt, onion, vegetable oil, garlic, celery, soya sauce, vinegar