Steamed rice for frying, and a simple egg fried rice with scallion

Rinse 150 g jasmine rice three to four times, until the water has lost about half its opacity, to remove surface starch.

Bring a full pot of water to a boil, add the rice and boil about three minutes. Boil longer and steam shorter if the rice comes out dry; the reverse if wet.

Drain in a colander and move straight to a steamer lined with a thoroughly wetted cloth; poke a few holes in the rice.

Steam over boiling water 10 minutes; shut off the heat and leave over the hot water five minutes more.

Remove, fluff and cool; ready to fry in 15 to 20 minutes.

Heat the wok piping hot, shut off the heat, add about a tablespoon of lard and swirl to coat.

On medium, heat the oil until it bubbles around a chopstick; add one beaten egg, scramble quickly and push up the side of the wok.

On high, add the steamed rice and fry together about a minute until loose and fluffy.

Season with a quarter teaspoon salt, a quarter teaspoon sugar, an eighth teaspoon white pepper powder and a small sprinkle of MSG; mix, add sliced scallion, mix briefly, heat off.