Step 1

Preheat oven to 212°F/100°C, steam only setting (100% steam).

Step 2

Put the oil, sesame oil, garlic, ginger, onion and star anise into a large stainless steel pan and give it a stir. Put in the oven for 5 minutes.

Step 3

While the garlic, ginger and onions start cooking, mix the vinegar, oyster sauce, soy sauce, pepper and chicken stock together in a jug.

Step 4

When the timer goes off, add the rice and stock mixture to the onion mixture. Give it all a stir and return to the oven for 20 minutes.

Step 5

At the end of cooking, fluff the rice with a fork and allow to stand for 1-2 minutes before serving with scallions, pickled vegetables and a fried egg.