Now, the frying. Use high heat. High, screaming hot heat.
Cold rice hits a hot pan and sizzles like a rockstar. That sizzle is the sound of greatness.
Add a little oil. Then spread the rice flat. Let it sit for 30 seconds without moving it. Get that char.
The Sauce Strategy
Don’t pour soy sauce directly into the pile. Drizzle it along the edges of the wok.
The hot metal caramelizes the sauce instantly. It creates a smoky, restaurant-style flavor.
Pro tip: Add a splash of sesame oil at the end. It’s the perfume of fried rice.
