Fried Rice


A classic cantonese fried rice recipe. To achieve the correct texture and avoid making a wet gloopy mush, use day-old rice that has been refrigerated overnight - this hardens the outside of the individual rice grains so they don’t stick together. To maximize wok hei, heat the pan until it is smoking, so the rice fries at the highest temperature you can achieve. In this recipe I also use smoked salt to accentuate, since we won’t get restaurant-burner levels of heat and flavor.

There are infinitely many variations of fried rice; one is to use fish sauce instead of oyster sauce.