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This isn’t my first rodeo with fried rice. We have a bit of a storied past, meaning most times I make it, it turns into a weird, usually soggy, mess. Luckily I have persistence and keep coming back for more and this time I finally figured it out. Here’s the deal with cooking fried rice. First, the rice needs to be cold and ideally one day old. When rice cools it lets out some of the excess moisture which makes it better for frying. The soggy rice of my past was caused by cooking the rice and then immediately using it. Secondly, don’t be scared to get your pan really hot. Fried rice should be cooked quickly and constantly stirred to avoid burning. Finally, cook your eggs first. Even though you’ve seen people pout the eggs in with the veggies and rice and somehow still get delicious fried egg pieces it likely won’t happen for you. You will probably end up with soggy, eggy rice like I have. And that is the secret to delicious fried rice. Add in whatever veggies you like and if you really want an authentic flavor, consider adding in a few dashes of fish sauce.
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