To cook fried rice, use 1 cup of water to cook 1 cup of rice. Try using less water to cook the rice than you normally do. Otherwise, you will have mushy rice that can’t be fried.
Always use rice that has cooked and cooled down for at least for 2 hours. Do not use freshly cooked rice.
Use medium to long grain rice. Do not use short grain, sushi rice or glutinous rice.
Try not to use a non-stick wok for your fried rice. Preferably use a carbon steel wok as you need a blazing hot wok for the best results.
Use a big wok/pan to fry your rice. This is to prevent overcrowding.
When using the wok, always bring the wok to smoking point. Then lower the heat and add the oil. This will ensure the wok to be non-stick.
To know if the wok is hot enough: after 30 seconds of heating, flick droplets of water into the wok. If the water droplets evaporates upon 1 to 2 seconds of contact, your wok is ready.
To get Wok Hei fragrance (breath of wok), the wok needs to be heated up till smoking and the rice tossed repeatedly in order to ‘smoke’ the rice. Therefore, creating the signature smoky flavour.
Have ready all ingredients needed near your stove before you start frying.
Only add seasonings at the last of cooking as salt causes rice to stick to the wok. Use wet seasonings (sauces) with moderation.