Pressed rice with scallion lard

Fry the minced part of one scallion in two tablespoons of lard for one to two minutes.

Add the rinsed rice, mix, add water to about two centimetres above the rice and cover.

Cook on medium 20 minutes, then on low another ten.

Heat off, steam a final ten minutes, then mix in the scallion greens.

Tip onto a plate, press the rice as flat as feasible and shape a dome; repeat three or four times until the rice bonds together.

Slice into wedges and serve alongside the pork and a stir-fried vegetable.