Recently, I took a little bit of leftover rice and fried it up for a quick snack and it was really good. It had been a long time since I had tried to fry rice and remember it not going so well. The successful snack inspired me to give it another try. I’m not sure what I was doing before but I think this time the pan was nice and hot enough and I had a well oiled pan too.
I started by heating up sesame oil, hot chili oil, and rice wine vinegar.
During this time, rice was cooking in the rice maker. I stir fried the shrimp some, but threw the rice in when they were still not quite cooked so that they wouldn’t be overcooked at the end.
Experienced fried rice cooks would scramble an egg in the same pan with the rice. Here is an egg added after being cooked in another pan. I was confident that this would turn out better than previous times and I wasn’t going to push it.