Egg and scallion fried rice

Rinse 230 g jasmine rice to remove surface starch that can make it gummy.

Boil the rice in a pot of water like pasta for 3 minutes to parboil it; drain and keep it in a fine mesh strainer.

Rinse the pot, add about two inches of water and bring to a boil.

Spread the rice evenly in the strainer and poke a couple of holes through it with a chopstick; set over the boiling pot, cover, and wrap the edges with a damp towel (or foil). Steam 15 minutes.

Spread the steamed rice on a plate; it is ready to fry without drying.

Over medium-low, heat a tablespoon of lard in a non-stick skillet; drizzle in two beaten eggs while stirring and keep smushing for 3 to 4 minutes into small grain-sized pieces (osmanthus egg), or simply scramble.

Push the egg to the side, raise to medium, add another tablespoon and a half of lard or oil and the rice; fry to coat, then mix everything and fry about 1 minute.

Add 2 teaspoons soy sauce if wanted and fry another minute.

Season with 1/2 teaspoon salt, 1 teaspoon sugar, 1/4 teaspoon white pepper and 1/4 teaspoon MSG; mix, add 40 g chopped scallions, mix and turn off the heat.