Wok-Hei Ginger Sesame Jasmine Rice Cakes

Rinse jasmine rice under cold water until it runs clear. Cook in a rice cooker or pot with 360ml water until fully done and slightly sticky, about 20 minutes.

Spread cooked rice on a sheet pan to cool for 5 minutes. Crack in the egg and add salt; fold until evenly distributed.

Wet your hands with cold water. Scoop heaped tablespoons of rice and press firmly into flat rounds about 1cm thick. Arrange on a plate and refrigerate 15 minutes to firm up.

Pound or finely mince the ginger and garlic into a rough paste. Toss with sesame seeds and set aside.

In a small bowl, whisk together sesame oil and soy sauce. Reserve — do not add to the pan yet.

Set your heaviest pan or wok over the highest heat you have. Add sunflower oil and let it shimmer and barely begin to smoke, about 2 minutes.

Lay rice cakes in the hot oil without crowding. Fry undisturbed 3-4 minutes until a deep golden crust forms on the bottom. Flip and fry another 2-3 minutes until equally crispy.

Working quickly, scatter the ginger-garlic paste over the cakes. Toss and fold for 90 seconds — the aromatics will char at the edges, building wok hei. This smell is your target.

Pour the sesame-soy sauce around the edge of the pan (not directly on the cakes). Let it sizzle and caramelize for 30 seconds, then toss everything together.

Remove from heat. Scatter sliced scallion over the top and serve immediately while the crust is still crackling.