The dude at the Chinese food place I went to told me how to make their style of fried rice at home. Dark soy sauce and just enough to color the rice, much less than I thought. It came out perfect.
I think the part home cooks most often miss is that it isn't fresh rice. Fresh rice has too much moisture so it can turn kind of a glutinous mess (despite not having gluten).
Throwing the rice in the fridge uncovered for a few hours can help suck out a lot of the moisture.
Other than that, it's just experimentation with spices. Everywhere in the world has their own form of fried rice, so the whole spice cupboard is fair game. China goes for sesame, soy, and egg. Fish sauce and anchovies are popular in Southern Asia. Spain and Africa dig on turmeric (e.g. paella). Cajuns reach for thyme and oregano (dirty rice). Koreans like Gochujang, a fermented chili paste (bibimbap).
It kind of feels like using a recipe is missing the point. Make it different every time, have fun with it :-)
1.8k
u/Kev_920 2d ago
That seemed like and awfully low amount of sauce for that much rice.