Quick Fried Rice

So the key to success with fried rice is to make sure your rice pretty dry before you fry it. Soak it then steam it (or boil it) then dry it a little in a warm pan, turning frequently so that it ends up moist, not damp, and all excess water is steamed off. Then fry it in the wok with a little oil, turning frequently, veg, ginger, Chinese 5 spices &c. I then made a well at the bottom of the wok and added some eggs and basically scrambled them there; mixing in the rice when they were half runny, half cooked, to make egg fried rice. Fry up some diced meat (chicken / pork / whatever) in another pan and add.

Om nom nom!