This is the basic fried rice recipe I've been making every three or four weeks for many years, now, with excellent results. The type of meat or veggies may vary from batch to batch, depending on what's in the refrigerator, but everything else is always the same. The most important thing to remember is the rice must be cooked in advance and then placed in a bowl with a tight lid and refrigerated for at least 12 hours before it can be used for preparing the fried rice. If this step is not taken, the rice will disintegrate into a gloppy mess during the frying step. Highly Recommended! 😎
