After several failed experiments over the years, I've cracked the fried rice code. Hundreds of hours if cooking show/video consumption and then remembering the bits and bobs, I made a version that SLAPS. TOP THREE CRITICAL ASPECTS! OLD, COLD, DRY RICE!! This is critical. I made a triple batch 2 days ago. Left it 2ndays in the fridge then pulled it out to dry out this afternoon. COOK THE OTHER STUFF FIRST! I had leftover pork loin which I cubed small. Sautéed that with the onions (in some sunflower oil spiked with sesame oil...use whatcha like. I just don't like dead plants fucking with my fucking fried rice) and I added my seasoning mojo to this lot. If you like egg in your jam, scramble that in-between the meat and the rice, pull it, then add it back in with the rice. BUTTER. Yes you heard me. This seems mostly a Japanese and South Asian twist but I was like "When has butter NOT hooked shit up?!?" So after I did the meat and vegetable, I pulled that out, added butter into the empty pan, hit the rice, added more sesame oil, chili crisp, some white pepper...let's see....garlic paste, soy sauce. Holy shit. Håüs Wølfştýle is fighting over the last bits. #VeryProud #NoAdvicePlease #HellYeahIorderedSaucePacketsOnAmazon (at Catalina, Arizona) https://www.instagram.com/p/CFHCPxtBeBK/?igshid=18twqo4anos9o
