Put the oils, onion, garlic, ginger and star anise into your pan.
Mix the chicken stock with the soy and oyster sauces and the rice wine.
Mix in the rice and stir well before adding any liquid.
Add the stock mixture and stir. Give the pan a gentle shake to ensure the rice settles evenly.
Return the Chinese steamed rice to the steamer or oven, cook for 20 minutes.
Use a fork to fluff the rice, then let it sit for a minute or two before serving.
Serve seasoned Chinese steamed rice with scallions, pickled vegetables and fried egg.