Cantonese-style scrambled eggs over rice

Mix 1 tsp cornstarch with 1 tbsp water and add to the eggs; season with a little fish sauce.

Add a couple tablespoons of butter cut into little cubes.

Have a plate of rice ready; the eggs cook in two batches.

Preheat the wok well until smoking hot, moving it over the burner so the bottom heats evenly; this is what stops the eggs sticking.

Reduce to medium-low, add neutral oil and swirl, then add half the egg mixture; swirl into an even layer as it bubbles and puffs.

When most of the egg is set but liquid remains on top, push it from one side with the wok spatula into waves without folding, keeping the liquid egg on top.

Transfer over half of the rice, leaving the liquid on top.

Reheat until smoking, reduce to medium-low, add a couple teaspoons of oil and cook the rest of the eggs the same way; slide over the rice.

Garnish with scallions.