Everyone loves fried rice!
I know, I know, it’s a bold statement to make. I don’t think it’s a stretch though. Just think about the infinite permutations worldwide. Examples include: Indonesian nasi goreng, Thai pineapple fried rice, Filipino garlic fried rice (siningag), and that’s only in Asia! (Don’t worry I’ll delve into these a little more in another post). Fried rice is also wildly popular at Asian restaurants, often served with lunch specials and always ordered by my friend, X, who shall go unnamed.
I have a confession to make. Fried rice is the last thing on the menu I’d order when dining out (unless it’s chicken and salted fish fried rice, yum!) for one reason—it’s so very simple to make at home. A quick dig in the fridge for cooked rice, last night’s leftovers and whatever treasures are lurking in the back, and everything comes together in the wok in less than 20 minutes!
Making fried rice is easy in theory, but getting it right does take a little know-how. I don’t know about you but I’ve dished up my fair share of burnt fried rice, clumpy fried rice, and simply not very good fried rice.
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