Basics of Fried Rice

Directions

1. Rinse 2 cups of jasmine rice (or your preferred rice variety) thoroughly under cold water to remove excess starch. Repeat rinsing 3-4 times until the water runs clear, about 10 minutes. Cook rinsed rice in a rice cooker with 2 ¼ cups of water and 1 teaspoon of chicken bouillon granules. Once cooked, fluff the rice and spread it on a greased platter or sheet pan. Allow it to cool, then refrigerate uncovered for at least 8 hours, preferably 24 hours.

2. Preheat a griddle to medium heat.

3. Dice the red pepper and onion. In a small bowl, mix together soy sauce, dark soy sauce, hoisin sauce, minced garlic, minced ginger, a dash of MSG (if using), and sugar to make the sauce.

4. Add avocado oil to the preheated griddle and spread the refrigerated rice evenly. Stir to break up any clumps, cooking for 2-3 minutes.

5. Add more oil to the griddle and sauté diced red pepper and onion until slightly soft. Combine with the rice.

6. Pour the prepared sauce over the rice and veggies. Mix thoroughly to coat evenly.

7. On the side of the griddle, melt butter and crack eggs onto it. Fry until done, then add them to the rice mixture.

8. Once everything is heated through and well combined, remove from the griddle and serve hot.