Soy sauce fried rice

Preheat the wok until slightly smoking, which stops the grains sticking and gives wok hei, the smoky aroma from cooking in a well-seasoned wok over extremely high heat.

Melt the pork lard and swirl it around the wok.

Add the rice and stir thoroughly for a few minutes until it smells slightly toasty.

Drizzle the soy sauce down the edge of the wok, where it is hotter, so it caramelizes on contact.

Sprinkle diced scallion over as a garnish, optional.