Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Once hot, add 1 thinly sliced bell pepper and 150 grams of frozen peas. Stir-fry for 3-4 minutes until the vegetables are tender yet crisp.

Add 2 minced garlic cloves and stir-fry for another minute until fragrant.

Push the vegetables to one side of the wok. Add another tablespoon of oil to the empty side of the wok, and crack 4 eggs into the oil. Fry the eggs until the whites are set but the yolks are still runny, or cook to your liking.

Season the vegetables with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and a sprinkle of ground black pepper. Mix well.

Divide the stir-fry among plates, and carefully place a fried egg on top of each serving.

Garnish with sliced fresh chilli and a handful of chopped spring onions for an extra kick of flavor.

Serve immediately, offering extra soy sauce on the side for those who prefer a saltier taste.