I have finally perfected fried rice thanks to Francis Lam! He tweeted this recipe a few weeks ago and I've been following it. It's not so much a recipe as a guide to the scientifics of making great fried rice.
I've been making fried rice since I was 12 years old and I realize now that I've done a few things wrong. I always put the garlic and ginger and onion in first but now I cook the vegetables first to get them soft before adding in the aromatics. That reduces the chances of burning the garlic.
And I always added the egg last but now I cook it first and then add in the end where it keeps its shape and doesn't make the rice gummy.
And the addition of rice vinegar takes it to the next level.
I'm also using more oil than I did originally but the last batch of fried rice I made was heavenly. Thanks Francis!
