← Replies in High Protein Chicken Fried Rice Recipe

Try making the rice early and refrigerated it over night.

The way I've been doing it, and feeding a horde, was to make TWO rice cookers worth of rice, washed for 15 minutes, and when it's done, cool it, break it up with my hands, run a fan across it for 30 minutes and then store it all in the fridge for use the next day. That really makes restaurant style fried rice, that and high heat in a wok.

Lori, one thing I discovered, but not everyone can use it, is 1 teaspoon of MSG per wok full added to the sauce.