Restaurant Style Fried Rice

This a quick recipe and tutorial on how to get perfect fried rice that has all of the fresh aromas and tastes of Americanized take out fried rice dishes. Yes, I said 'Americanized' fried rice-I love it even if it's not quite authentic to any area of China or other land that may claim this type of dish as their own. I also know many of you might secretly love Americanized Asian foods of all kinds too, as they seem cause hot and sometimes fiery discussions in culinary circles.

First, the rules when it comes to fried rice (the trinity):

1. Always use cold, refrigerated leftover rice straight from the fridge. Day old cold rice is great!

2. Resist the urge to move the rice and stir it about-this creates sticky, broken rice by disrupting the inner starches!

3. Work in batches-egg first and set aside, then veg and set aside. You can't make it all at once. Remember the chefs at the Japanese places that cooked at the table? They cook one thing and push it off to the side only to continue this process and reunite all of the ingredients in the end.

Restaurant Style Fried Rice for 2

3 Cups Cold Day Old Rice (whole grain preferably)

1 Carrot-sliced thin

3/4 Cup of Organic Broccoli-chopped

2 Organic Eggs

1 1/2 Tbsp. Garlic-minced

1-2 Tbsp. Fresh Cilantro or Scallions

3/4 Tsp. Onion Powder

1 1/2 Tbsp. Low Sodium Soy Sauce

1 Tsp. Toasted Sesame Oil

1 Tsp. Fish Oil

1/2-1 Tsp. Sriracha

Peanut or Veg Oil for cooking

pinch of salt

In a small omelet pan sprayed with Pam, lightly cook your egg. I made a light cooked omelet and sliced it. Set aside. In a large (at least 12' wide sauté pan or wok) pan, place about 1/2 tbsp. veg oil and bring it to medium heat. Sauté the carrots and broccoli for about 2-3 minutes and set aside. Make sure to scrape them out of the pan/wok creating a clean surface. *Or you could simply steam your veggies first.

Place the pan/wok back on the heat and add 1 to 1 1/2 Tbsp. of oil. Bring the oil to medium heat. Once hot, scatter the rice in the pan and leave it for at least a minute or two! Do not touch for a minute so that you hear it frying and cracking. Sprinkle with the onion powder and garlic. Now turn areas of the rice with a spatula and allow to fry on the other side making sure not to stir or move the rice too much. Let the other side cook for a minute. Then, place the vegetables on top and add the soy sauce, sesame oil, fish oil, and sriracha. Do not allow the soy to fall to the bottom of the pan as it will cause burn. Toss in the egg and cilantro. Serve hot. Enjoy!

p.s. temperature is so important for fried rice dishes being that the rice has to be allowed to fry. If the pan is too hot, it will simply burn!