Step 1 – Mix the rice, tomato sauce or paster, salt, sesame oil and white pepper together in a large bowl and set aside.
Step 2 – Place a tablespoon of oil in a frying pan on high heat and fry the eggs briefly as a large, thin omelette. Remove from pan and set aside. Add a bit more oil and fry the onion until translucent. Then add the chorizo and fry until caramelised. Add the rice mixture back into the pan along with the olives and paprika and stir until the rice is coated with the paprika. Add the peas and fry until cooked through. Cut up the egg omelette and scatter on top.
