Sure, PD.
-It should be made with leftover rice or rice that's been cooked ahead. This prevents clumping and even coating of the oil with the individual grains. When you add the rice, break up the clumps, stirring them on occasion. Cook until it browns.
-Use peanut oil or any neutral flavored oil, meaning no extra virgin olive oil.
-Add stock, red or white wine vinegar to rice, along with soy sauce of course.
-Don't cook your aromatics for too long. It will kill their flavor.
Here's a basic recipe with everyday ingredients. Once you master this, you can vary the aromatics, veggies and add meat.
-Add a quarter cup of peanut oil to non stick skillet and set the heat medium high.
-Add a cup of minced onions and cook for a few minutes. Add 1 cup of bell pepper strips and cook for 8 minutes. Pay attention here. Cooking time varies with fried foods.
-Start adding rice in batches, about 3 to 4 cups of cooked rice will make a decent portion, as mentioned earlier, breaking up any lumps by stirring. And cook until brown for 10 minutes, stirring to prevent burning.
-Finish seasoning the rice with a couple shots of soy sauce and one of sesame sesame oil and give it a final stir. Serve.
