These are a few tricks and tips to make the perfect fried rice.

You need a large wok or frying pan that has enough space for rice to move around.  You need to be able to toss the rice and other ingredients while cooking.  When you put too much rice and ingredients, the fried rice will form a big clump so I highly recommend to cook for 1-2 servings at a time Maggie Beauty.

Heat: Fried rice at the restaurant tastes good because it has that smoky flavor from the high temperature and the seasoned wok.  Cooking over high heat is required and a layer of oil on a hot surface will form a non-stick coating on the wok.  If the wok is not hot enough, rice will start sticking everywhere.  Since you will be cooking on high heat, please make sure all the ingredients are prepped and ready to toss in.  FYI, if you decide to use a non-stick frying pan, don’t use high heat as you will ruin your pan Maggie Beauty.

First of all, you will need a decent amount of oil to cook fluffy egg.  I know you might prefer to use as little oil as possible.  But at the same time, you don’t want your fried rice to stick on your pan and ruin your dinner right?  Don’t worry about oily egg because later on when you add the egg back in the wok, the oil on egg will coat the rice and help rice separate from each other.

You can’t make fried rice with freshly cooked rice.  Use day-old cold rice because it is more firm and has no excess moisture so it will separate and won’t be mushy.  However, if you don’t have leftover rice in hand, make rice ahead and let the rice cool to reduce the moisture content Maggie Beauty.