Egg, scallion and Chinese sausage fried rice

Cut the scallions into sections, stack and slice; keep the whites with some greens to cook, save half the greens for the end.

Cook in a wok over a big flame; keep things moving.

Scramble the eggs and break them up into pebbly shards, then add the sausage until its oil comes out.

Add the scallion whites and cooked greens.

Add the dried rice and a little more oil; flatten it to break up clumps and coat each grain.

Season with salt and MSG.

Turn off the heat and toss in the reserved scallion greens just to take off the rawness.

Serve; the grains should be separate and fall like pebbles or sand.