It’s fried rice time.
Why is it called special fried rice?
I am not really sure, but maybe it had the little pink shrimpy things in it and the bog-standard fried rice didn’t.
Whatever the reason, I do remember the special fried rice costing an extra couple o’ bucks a portion and it was worth every penny.
My big tips for cooking fried rice are;
Cook the rice in the morning or the day before so it breaks up nicely and doesn’t get all clumpy and shitty.
Get everything ready. This is called your mise en place. Translated this literally means “putting in place”. Mise en place is super important in the world of wok cookery because it’s such a…
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