# How to Make Lard Rice

Lard rice is a fallback for children in southern China who don't want to eat. Crystal-clear grains coated in amber lard, with the savory saltiness of soy sauce and the fresh aroma of scallions dancing on the tongue, each bite is a perfect symphony of carbohydrates and fats.

Estimated Cooking Difficulty: ★

## Essential Ingredients and Tools

- Rice (Japonica rice is recommended)
- Lard
- Light soy sauce (Lee Kum Kee or Haitian is recommended)
- Dark soy sauce
- Oyster sauce (optional)
- Scallions (optional)
- Lard cracklings (optional)

## Calculations

Determine how many servings you want to make before each preparation. One serving is enough for one person.

Per serving:

- Rice: 200 g
- Lard: 15 g (reduce to 10 g if adding oyster sauce)
- Light soy sauce: 5 ml (reduce to 3 ml if adding oyster sauce)
- Dark soy sauce: 2 ml
- Oyster sauce: 8 g
- Scallions: 0-12 g (initially recommended: 5 g)
- Lard cracklings: 5 g

## Instructions

- Place lard at the bottom of the bowl
- Add rice
- Drizzle with soy sauce and oyster sauce
- Sprinkle with scallions and lard cracklings
- Mix well

## Additional Notes

- It is recommended to pair with lean meat and vegetables for balanced nutrition
- High in cholesterol; not recommended for frequent consumption
- Reference: [Lard Rice - Wikipedia](https://zh.wikipedia.org/wiki/%E8%B1%AC%E6%B2%B9%E6%8B%8C%E9%A3%BF)

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.