By Leslie Brenner
I have a weak spot for fried rice (is there anyone who doesn’t?!). And I’m extremely suggestible, always with a song-worm snaking around in my brain. So when I read a crazy story by Li Yuan yesterday in the New York Times about a chef in China who offended the powers-that-be with an innocent video about how to make egg fried rice, that was it. All I can think about is fried rice.
The one I most enjoy making comes from Every Grain of Rice. Fuchsia Dunlop’s book is one of my all-time favorite cookbooks, included in our Ultimate Cookbook Gift Guide.
Here’s the recipe — and yes, it includes egg. It’s also a fantastic cooking lesson: Make it once, and you’ll have a splendid technique to pull out whenever the craving hits.