Egg fried rice with sambal and MSG, plus a passata and pecorino variation

Make the rice a day or two before.

Wash the rice, put it in the rice cooker, cover with chicken stock just to cover, lid on and cook; stir after. The rice should be dry the next day.

Cut the shallots; chop the garlic extremely fine; finely chop the chili; trim the end of the spring onion and finely chop.

Whisk two egg yolks and two whole eggs, then mix in the sambal.

On a gas flame, heat oil in the wok until it smokes, then pour it out; add a little fresh vegetable oil.

Stir the shallots and garlic a couple of minutes, until fragrant.

Add the eggs and keep mixing so they stay moist and do not dry.

Add the day-old rice by hand, then the chili and the rest of the shallots, and keep stirring.

Add black pepper, a generous amount of soy sauce and sesame oil, and toss; add MSG and stir to finish. The grains should be separate and dry, not wet.

Variation: replace the soy sauce, sesame oil and MSG with tomato passata (eight tablespoons, then more) and pecorino; toss and serve. It comes out wet and a bit bland.