Start with a large non-stick frying pan or wok and pop over a high heat with the oil.

Add the eggs to a bowl with the salt and chilli powder and give it all a good whisk. Pour the mixture into the hot oil and whisk the eggs till fully cooked, like scrambled eggs done well. Transfer the eggs to a plate and pop the pan back over a high heat.

Put the butter into the pan and wait for it to melt and begin to get frothy. As soon as it does, add the onion and cook over a high to medium heat till very golden brown. Lower the heat and add the curry powder and salt with a splash of water. Allow the spices to cook till the water has evaporated completely.

Now add the rice – whether it is out of a packet or leftover rice from the night before doesn’t matter, both will work. Cook the rice over a high heat till golden and starting to catch a little on the base. Add the cooked egg back into the pan and mix to combine. Take off the heat.

Before serving, use a pestle and mortar to crush the handful of coriander, olive oil, green chilli, lemon juice and honey down to a smooth green paste. Drizzle all over the egg fried rice and serve

+ If you are worried about what to do with the other lemon half, you need not worry – take out the fleshy insides of the lemon, so you are left with just the hollow peel. Then put the lemon shell into a bowl and fill with bicarbonate of soda, pop it into the back of the fridge and this will leave it smelling fresh for weeks.