Fried rice

Rinse 300 g jasmine rice: fill the bowl with tepid water and agitate about 30 seconds until cloudy, pour off, then run the faucet through the rice in a strainer about 30 seconds, three times, until it runs clear.

Cook the rice with 270 g water, about 90% hydration, which mimics overnight fridge-dried rice.

Chop the scallions; whisk four eggs with a pinch of salt.

Flip the cooked rice out onto a baking pan and spread it very gently into a flat sheet with a spatula.

Chill in the fridge 20 to 30 minutes to steam off and set the starch; frying it straight away works but breaks down about 30 to 40% more.

Add a healthy drizzle of high smoke point oil to a medium high heat wok and swirl it around while it heats to build seasoning.

Pour the eggs around the centre and pitch and roll the wok to spread them thin up the sides.

After about 20 seconds release the eggs with a spatula and fold and toss until about 85% cooked, then park them in a bowl.

Wipe the wok with a wet paper, then add at least two tablespoons of oil.

Add all the cooled rice over medium high heat and keep it moving and breaking up; do not let it sit five seconds in one place.

Add a little more oil to keep things lubed up.

After about 90 seconds of tossing and frying, add all the chopped scallions, toss and fry about 60 more seconds until their raw edge is cooked off.

Add the scrambled eggs and break the curds down into smaller pieces mixed evenly through the rice.

Pour 50 g soy sauce and 25 g oyster sauce around the edge of the pan for a touch of caramelization.

Once the soy has steamed off and been absorbed, top with thinly sliced scallion greens.