The secret to fabulous fried rice:

Can I even call it a secret? I’ve probably only ever made fried rice twice in my life.

But I’ve eaten plenty. And I use to watch my mother make it all the time. So that counts, right?

Here’s some general tips and tricks:

  • use old left over rice. nobody likes soggy fried rice and that’s what you tend to end up with if you use fresh steamed. so you know that take out box full of hard, kernel-y left over rice you have in the back of your fridge? use it.
  • i dig a little whole in the center of the pan once i’m done frying the rice and pour the egg straight in. 1) because i’m lazy 2) because it coats the rice in lots of egg. makes for a more homogenous result.
  • do the same with green onion at the end. make a hole, add some oil, fry the minced green onion. mmm… smells good. then mix.
  • use salt instead of soy sauce. i like my flavors to come from my ingredients. not from a cup of soy sauce.
  • top with japanese sushi seasoning. this stuff is magical! i like the kind of pork sung in it.

terrible image, i know. you wanna buy me a camera?

anyway. if you don’t like it plain with just eggs and green onion (which is how my mother makes it most of the time) any sort of left over meat can be mixed in. i’m partial to salmon fried rice. i’ll even take away half your grilled salmon dinner and save it for my fried rice tomorrow and let you go hungry for the evening.

really. i will.

if you want an actual recipe, look it up online. the world wide web doesn’t need more How To’s on fried rice.

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