Hi Cookie! How ya been, dear? 
The most important thing with making fried rice, like in several of Mama's recipes, the use of left over COLD rice but with an addition of a shot of white vinegar. I learned this idea from an Iron Chef episode and really appreciate the addition to the flavor. I use to use a dry sherry along with soy sauce but like the vinegar much better. The second is a really hot wok. Sorry to say, non stick pans would be nice but can't take the heat. A nice seasoned wok is the best. Since high heat is needed, so is peanut oil. It can be heated and has a high smoking point.
I make my fried rice very simple, Add a few tbls of peanut oil to the hot wok. Add 2 cups of cold white rice, 3 cloves of chopped garlic and about a tsp of fresh ground ginger. Stir stir stir and heat the rice through. Stir in a few good shots of soy sauce and right away, remove the rice from the wok. Stir in some sliced scallions, some cooked bbqed pork strips or chicken. (Into the rice) Place the wok back on the heat, another splash of oil and then in with 2 beaten eggs. I swirl the egg onto the bottom of the wok like making a crepe. Really thin. Cook one side and then flip. The wrist action impresses the kids. With the oil in the wok the egg slides very easily though. Slide the egg onto the cutting board when done, lightly salt and pepper and then cut into thin strips. Fold the strips of egg into the rice.
At times I too like a few drops of sesame oil. You have to be careful with it though because it is some very strong stuff.
If you would like a more flavor full rice you can pre cook the rice in a chicken stock first and then refrigerate it over night. I have tried it with beef stock but am not much of a fan of beef flavored fried rice.
Enjoy, IC
Lol, not long ago, discussing fried rice with a friend from West Virginia, Fried rice to her was frying rice in bacon fat. It's a family favorite of her's.
I make my fried rice very simple, Add a few tbls of peanut oil to the hot wok. Add 2 cups of cold white rice, 3 cloves of chopped garlic and about a tsp of fresh ground ginger. Stir stir stir and heat the rice through. Stir in a few good shots of soy sauce and right away, remove the rice from the wok. Stir in some sliced scallions, some cooked bbqed pork strips or chicken. (Into the rice) Place the wok back on the heat, another splash of oil and then in with 2 beaten eggs. I swirl the egg onto the bottom of the wok like making a crepe. Really thin. Cook one side and then flip. The wrist action impresses the kids. With the oil in the wok the egg slides very easily though. Slide the egg onto the cutting board when done, lightly salt and pepper and then cut into thin strips. Fold the strips of egg into the rice.
At times I too like a few drops of sesame oil. You have to be careful with it though because it is some very strong stuff.
If you would like a more flavor full rice you can pre cook the rice in a chicken stock first and then refrigerate it over night. I have tried it with beef stock but am not much of a fan of beef flavored fried rice.
Enjoy, IC
Lol, not long ago, discussing fried rice with a friend from West Virginia, Fried rice to her was frying rice in bacon fat. It's a family favorite of her's.
The Ironic Chef wrote:Lol, not long ago, discussing fried rice with a friend from West Virginia, Fried rice to her was frying rice in bacon fat. It's a family favorite of her's.
I once had a MIL that used bacon grease in everything, it was terrible in some things, I imagine bacon grease in rice would not appeal to me at all:o Just the thought of it makes me queasy! I would not even eat bacon grease over grits! Best thing it is good for is turnip or collard greens and then only a tbsp. or so! Oh and I like to cook a few strips of bacon on top of my baked beans too, that's it!