Now that I’ve made it successfully, I really can’t decide what was so difficult about getting this right. But obviously something was, because I was unsuccessful at least 10x before this. I’m fairly sure the age of the rice is the biggest factor. I had mostly ignored the advice about using old leftover rice that had been in the fridge when making it before and just attempted it with fresh rice. This time, I had some leftover Thai takeout rice, and it really made the difference.
leftover rice (preferably in the fridge for a couple days)
light sesame oil
carrot, shredded or diced
eggs (1-3, depending on amount of rice)
salt & pepper
If you must, you may add green peas with the onions and carrot. But if you do, we can’t be friends.
- Heat sesame oil in pan over medium heat. Add onion and carrots. Cook until translucent.
- Push onions and carrots to the sides of the pan. Crack egg(s) into center and cook, scrambling and breaking apart.
- Add rice to pan. Stir to ensure all of rice makes contact with pan so that some of it will get nice and crispy.
- Once rice is warm and starting to crisp, add soy sauce. (You know what color it’s supposed to be. Get it close.) Continue cooking for another couple minutes.
- Devour immediately. Usually with unrelated, definitely-not-Asian food. Such as these shrimp tacos.