Step 1 of 7
Before turning on any heat: chop all your vegetables, break the rice apart with your fingers so no clumps remain, and crack the eggs into a small bowl. This matters more here than almost anywhere else in the kitchen — once the pan is hot, everything moves fast and there's no time to chop mid-cook.
Pro TipCold, day-old rice is genuinely better for fried rice than fresh — fresh rice is too moist and turns mushy or clumpy in the pan. If you only have fresh rice, spread it on a tray and refrigerate uncovered for 30 minutes first.
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