Lao Gan Ma fried rice

Rinse the jasmine rice two or three times, then boil it uncovered in a pot of bubbling water like pasta.

After about three and a half minutes, once the rice has just lost its opacity, drain into a strainer.

Make a hole in the centre of the rice so it steams evenly, set the strainer over a pot of bubbling water.

Cover, seal the lid edges with damp rags or foil, steam 15 minutes, then turn out onto a plate.

Heat the wok piping hot, shut off the heat, add the oil and swirl for a non-stick surface.

Heat on high, stir fry the cabbage about 30 seconds until it just begins to char.

Swirl in a half tablespoon of Shaoxing wine, mix, remove the cabbage.

In the same unwashed wok over a high flame, add the bacon with about three tablespoons of water.

Bubble the water away, two or three minutes, drop to medium and add a half tablespoon of oil.

Fry the bacon until crisp and the fat is rendered, about five or six minutes more; push it up the side to drain, then remove to the cabbage.

Over medium-low, fry the minced garlic, ginger and scallion white until fragrant, about 30 seconds.

Drizzle in a half tablespoon of Shaoxing wine, mix, let it reduce away.

Add the red fragrant chili powder and fry until fragrant, about 30 seconds more.

Add the Lao Gan Ma, mix, raise the flame to high and add the steamed rice.

Fry the rice about one minute, then swirl in the soy sauce.

Add the drained beans, brief fry, then return the cabbage and bacon.

Heat off, mix, add the scallion greens, mix again and serve.