Wash the rice in 4-5 changes of cold water. Drain the rice and put into a large pan or wok. Add sufficient cold water to come 1-inch above the level of the rice. Bring to the boil.

Stir once and reduce the heat to simmer. Cover and cook gently for 5-7 minutes until the water has been totally absorbed and the rice is separate and fluffy, with the necessary amount of stickiness to be handled by chopsticks.

Spread the rice out on a tray to cool. Sprinkle with the monosodium glutamate. Heat the oil in wok or large frying pan and add the rice. Stir fry for 1-2 minutes.

Add salt to taste and stir-fry for a further 1-2 minutes. #TlME: Preparation takes 5 minutes, plus cooling time, cooking takes 10-11 minutes.#