Fried Rice

Photo from Epicurious

This isn't so much a recipe as a series of tips I've run across that have resulted in some seriously good fried rice.

Ingredients

• Rice (I usually do white although just made it with brown to increase the nutritional value)
• Veggies, all chopped to bite sized (whatever to have works, although I always try to have mushrooms and some kind of onion... green, white, whatever... frozen peas and carrots reduce the chopping time)
• Soy Sauce
• Fish Sauce (apparently it is the key ingredient)
• Sesame Oil
• Eggs
• Protein, if desired, anything works... chicken, beef, shrimp, scallops

Tips

1. Make the rice the day before, let it cool, then put it in the fridge overnight. This prevents the really sticky rice.
2. Fry up everything by itself. First the protein, then the egg, then the vegetables (I do mushrooms and white onions first because they need more time, then peas and carrots and red pepper separate) then the rice. Once it's cooked it can all go in the same bowl, but saute separate, adding a little sesame oil before each batch of stuff and a little soy sauce in each one.
3. When frying the rice, if you let it cool overnight it will be clumpy. Dump it in your wok or frying pan and break it up with a wooden spoon. Drizzle soy and fish sauce over the rice while you are breaking it up and stir.  Then spread the rice out as much as you can on the bottom of your pan or up the sides of the wok. DO NOT STIR IT. Let it sit there and fry for a few minutes. Flip it (or stir it) and do that again. Then add back your veggies, protein, and egg and stir to combine it all together adding soy sauce until your palate is satisfied.