LogFAQs > #937606521

What #2 said, use one day old white rice. You aren't cooking it, you are literally frying it, high heat, constantly moving it so it doesn't stick and burn. It's almost like when you brown pot stickers or something similar.

Finish it with about a teaspoon of sesame oil, don't cook with that oil, just use it last second, stir it in for 10 seconds and serve. It gives it a real nice boost of flavor.

Bragg liquid aminos is a very viable replacement for soy sauce in your rice also, and it's a bit healthier and lower in sodium.

Fried rice is tough to nail, it took me a good 4 tries before it turned out close to restaurant quality.

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