Perfect Fried Rice

 Fried Rice is a simple dish, but getting it right to taste like awesome fried rice takes practice.

 Because, yes, there is such a thing as Perfect Fried Rice.

I'm still working on mine, but it was good to hear..."This is so good, just like the fried rice we ate in China!"

 If you didn't know there are some secrets to help....

 "5 Secrets to Making Fabulous Fried Rice"
From The Asian Grandmothers Cookbook

1. Use cold, leftover cooked rice. Left in the fridge overnight, the rice grains will firm up, making it easier to separate and decreasing the chances of your fried rice turning out mushy. If you can’t wait, air freshly-cooked rice to remove moisture and refrigerate the rice for a few hours before cooking.
2. Use medium to long grain rice, not short grain sweet/sushi rice or glutinous rice. Medium grain jasmine rice is my choice for fluffy, sturdy grains that don’t clump or fall apart when fried. Short grain rice tends to be softer and to stick together.
3. A blazing hot wok (a wok is ideal but a large pan, skillet, or Dutch oven will do) and an adequate amount of oil will ensure your ingredients don’t stick to the surface. That’s how restaurants achieve the smoky, “burnt” flavor in their stir-fried dishes. Your home stove probably doesn’t have the same BTU strength (unless you have a commercial Viking or Wolf range *JEALOUS*) but just remember to preheat your wok before adding ingredients.
4. Use the biggest pan available in your kitchen and don’t crowd it with ingredients. Don’t try to cook for your spouse, son, twin daughters, and grandma and grandpa too. You’ll have rice and peas flying everywhere! Ideally, you should cook 1 to 2 servings at a time. My recipe below makes enough for 3 moderate appetites. When you have too many ingredients, the wok doesn’t get hot enough and your ingredients will get soggy causing the rice to clump together. If you prefer, cook each ingredient individually (raw vegetables or meat, egg) and remove to separate plates. Return all the ingredients to the pan at the end for the final mixing and seasoning.
5. Don’t overdo the saucy seasonings like soy sauce or oyster sauce. I add just a few tablespoons of my chosen sauce for flavor and then add salt for saltiness and savor. Too much sauce will make your rice mushy.

*Fish sauce is a great choice. If you've ever cooked with it you'll know it's not a pleasant smell, but man does it give Asian cuisine great taste. Seriously.

When I make fried rice I don't follow a recipe and I use up what I have on hand, but here's the recipe from the Asian Grandmothers Cookbook...

4 cups cooked long or medium grain rice, leftover from the day before or refrigerated for at least 2 hours
1 tablespoon canola or other neutral oil
2 cloves garlic, minced
1/2 medium red or yellow onion, coarsely chopped (about 1/2 cup)
1 cup carrots chopped into small pieces (about 2 medium)
3 eggs
1 cup chopped leftover meat or tofu
1/2 cup frozen peas, defrosted
2 tablespoons oyster sauce (or sweet soy sauce)
2 tablespoons soy sauce (or fish sauce)
Salt
White pepper powder

-Break up large clumps of rice and separate the grains with wet fingers.

-Preheat a 14-inch wok or 12-inch skillet over high heat for about 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer.

-Reduce heat to medium and add garlic and onion and stir until fragrant, about 15 to 30 seconds. Add the carrots and cook until tender, about 2 to 3 minutes.

-Move all the ingredients to one side of the wok. Break the eggs into the wok, and stir to scramble until they are almost cooked through but still a little soggy, about 1 1/2 to 2 minutes.

-Add the meat and the peas, followed by the rice, stirring and tossing between each addition. Use your spatula to break up any clumps.

-Add the sauces, and salt and white pepper to taste. Stir everything swiftly around the wok until the rice is well-coated and -colored (little bits of white here and there is OK) and heated through, about 3 to 4 minutes. Add more oil if the rice begins to stick to the wok; reduce the heat if it starts to scorch. -Taste and adjust seasonings if necessary.

Or if you want some Tasty Taiwanese kind...

Try Mickey's Tasty Fried Rice

Enjoy :)