The Secret to Restaurant-Style Fried Rice

Ever wonder why restaurant fried rice tastes so different from homemade? The secret lies in technique, temperature, and that elusive "wok hei" - the breath of the wok.

The Foundation: Day-Old Rice

The single most important factor is using day-old refrigerated rice. Fresh rice is too moist and will turn mushy. The overnight refrigeration dries out the grains, allowing them to fry properly.

Achieving Wok Hei at Home

"Wok hei" is that smoky, charred flavor that defines great fried rice. While home stoves can't match restaurant wok burners, you can get close:

Tips for Maximum Heat:

1. Preheat your wok until it's smoking
2. Work in batches - don't overcrowd
3. Keep ingredients moving - constant stirring prevents burning
4. Use high-smoke-point oil like peanut or vegetable

The Perfect Sequence

1. Heat wok until smoking
2. Add oil and swirl to coat
3. Scramble eggs first, then remove
4. Fry aromatics (garlic, ginger) for 30 seconds
5. Add rice and break up clumps
6. Season with soy sauce around the edges of wok
7. Add proteins and vegetables
8. Toss in eggs and green onions last

Pro Secrets

• Use two types of soy sauce: Light for salt, dark for color
• Add butter: A pat at the end adds richness
• MSG is okay: Restaurants use it for umami
• High heat is non-negotiable: If it's not smoking, it's not hot enough

With these techniques, your fried rice will rival any restaurant's.

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