How to Make Fried Rice the Chinese Way
Fried rice looks simple but separates decent cooks from good ones. The Chinese method is different from what you see in Western takeaways — lighter, less greasy, each grain distinct. Here’s the secret.
Use day-old rice. Freshly cooked rice is too wet and steamy — it clumps instead of frying. Spread cooked rice on a tray and refrigerate uncovered for a few hours or overnight. The drying process is the difference between fried rice and mushy rice.
The wok must be smoking hot. Heat it until you see a wisp of smoke, then add oil, then immediately add your ingredients. The high heat creates “wok hei” (镬气) — the smoky, charred flavor that defines good fried rice. Scrambled eggs first, set aside. Then aromatics (garlic, scallion), then meat or vegetables, then the rice. Toss the rice to coat it evenly, add soy sauce around the edges of the wok (not directly on the rice), and finish with scallions and white pepper.