Fried rice time! Let's go!!

1. Never use same day rice. If you do make sure you chill it. This white was made yesterday. Long grain, short grain not a big deal.

2. Protein. I used chicken breast for this rice but you can use anything.

Marinade recipe
-couple big squirts of gochujang (cheapo bottled stuff)
-lets say 2 tablespoons
-spoon of cornstarch
-always salt to taste.

You can always add more, you can't take out.

If I didn't I have the gochujang (Korean chili paste) you can use siracha and a tomato paste or even a BBQ sauce. Just be the beautiful fried rice butterfly you want to be.

After a thorough mix, let it sit minimum 30 minutes. Or until you get bored of user sub.

The basis for all things beautiful. This is what is traditionally called a mirepoix. It's used for every traditional and/or french stock/sauce. It is the holy Trinity(not to be confused with Cajun trinity) and you it will never stee r you wrong. They're 3 veggies that will add flavor and texture without overwhelming what you're actually cooking.

Remember cats and kitten this is what I used and had at the moment.

It's cookin time!!

1. Pan down, flame on. Never cook with a cold pan. You get better color when it's hot.

2. Throw down some oil! I use veggie oil because it burns at a higher temp. I wouldnt suggest seasme, it's more of a finishing oil.

3. After oil has a watery appearance, add a cube of butter. I mean a tablespoon but throw down what you want. It's home cooking it's meant to be fun and liberating.

4. Add veg first. Give it some color and sweat the onions. You don't need to brown them completely, 5 minutes on a high heat.

5. Time to add the rice. Break it up with a wooden spoon,it will probably be cold and chunky. Keep that pan on a high heat for as long as you can. The trick to this is keep working it while it letting it fry. You don't want it to scorch but you need to let the magic work

Totally optional here. If you like egg in your fried rice make an egg hole. Now with that same wooden spoon make little circles and you'll start to slowly see it cook.

Once you get it to this consistency fold it into the rice and add some of that good stuff. Aka salt.

Remember these boys?
1. Pan down, flame on, oil up.
2. Depending on the size of chicken cooking times will vary.
3. you don't need to finish the cook here but do a little more than sear it.

By the time, I had my rice on a medium flame stirring it in-between cooking the chicken. Give or take 5-10 minutes it should be. Seasme oil like I said before is a finishing oil. It's also very strong. It's a flavor note that should be hanging out by the punch bowl, not onstage with the band. Tablespoon stir, taste. Rinse repeat.

Rule 1 of cooking always taste and not just at the end.

We're winding down. This is another chili paste that I add at the end. The more it cooks thespicier it gets. I use a small spoon for spiciness and Color.

I love fried eggs. Runny and yolky.

Hopefully you enjoyed my review of fried rice.

That's the color I try to go for.