Prepare your Jasmine rice according to packet instructions. As it is halfway through cooking heat the oil up in a wok. Once the oil is hot, crack in the eggs and fry until beautifully crisp on the bottoms - keeping the golden yolks intact. Once the rice is soft, fluffy and delicious heap into a bowl. Add a knob of butter onto the rice and allow it to melt down.

Place the fried eggs on top. Fry the spring onions in the left over oil from frying the eggs in the wok. Once they are wilted, add in the msg, sugar and white pepper. Stir. Next add the light soy sauce, a dash of water and the shaoxing rice wine. Simmer and reduce down. Toss everything together in the wok then pour over the eggs.