I’ve been holding off on doing a full fried rice story for several years now. I’m not really sure why. Fried rice is a great way to use up leftovers, it is infinitely variable, and there are plenty of variables worth testing out. Couple that with the number of rules that everyone says you simply must follow (you must use day-old rice, you must use medium grain, etc.), and it seems like the perfect subject for some hardcore testing and mythbusting. So that’s exactly what I did.
This recipe produces fried rice with individual grains and is lightly seasoned to allow the flavor of the rice to shine.