Pretty sure I had a jump-up-and-down, shout-for-joy, high-five-my-dog, ballet-leap-across-the-floor, I-am-Fried-Rice-Maker-hear-me-ROAR moment in my kitchen yesterday when I tasted this recipe. After about 15 years of trying, I finally found a fried rice recipe that met my standards. And I am positively giddy.
Ok, but let me back up.
You all have heard me wax poetic about my
obsession love of egg drop soup, and how I ordered it every single Saturday of my childhood at our family’s favorite neighborhood Chinese restaurant. Well, what does a picky eater order to go with her egg drop soup for said Saturdays upon Saturdays of childhood? Fried rice, of course. In later years, I became obsessed specifically with pork fried rice. But for those first 12 years of life, it was “a side of plain fried rice, please” for me.
So much fried rice!
I feel like it’s critical to note, though, that the fried rice of my childhood was not that lame, bland, so-not-worth-the-carbs, lame excuse for fried rice that seems to be all too prevalent in take out joints around the world. Quite the contrary. This was flavorful, fresh, chewy, perfectly-fried, not-too-greasy, enjoy-it-to-the-last-bite spectacular fried rice. And it set the bar for fried rice for the rest of my life.
Sadly, this sweet little family-owned restaurant was pushed out of business by a terrible mega-buffet that opened across the street. (A total tragedy.) So for the past decade or so, I have been working to try and recreate the delicious fried rice of my childhood. I started experimenting in college, and have come close enough a handful of times for the fried rice to be passable, but it was never quite “there”.
I have to admit. I was craving fried rice so badly that I finally sat down and did some old fashioned research on the new fashioned Internets. And many articles and three test batches later, I finally nailed it. And then jumped for joy and promptly ate way too much fried rice with serious joy.
In my world, this is a Big Deal. In yours? Eh, maybe? Either way, it’s a fabulous 15-minute meal and can be a base for any other kind of fried rice you might enjoy. So let me tell you what I learned…