Start by cooking the rice; place the rice and boiling water in a large, heavy-based saucepan. Bring to the boil over a moderate heat, then cover with a lid and reduce to a simmer. Simmer for 12-15 minutes, then remove from the heat ad reserve to one side, making sure you keep the lid on.
Heat the groundnut oil in a large wok over a moderate heat and stir fry the onion and garlic for 2-3 minutes. Add the salami and chilli at this point, then stir in the egg, moving it around the wok until it sets. Add the peas, stir well, then add the rice, stirring and folding all the time.
Season to taste with the soy sauce and black pepper before serving in bowls with chopsticks. Garnish with the coriander leaves and serve immediately.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.