How to Make Fried Rice

Fried rice is a comfort-food classic that needn't be reserved for weeknight take-out. It turns out that making fried rice from short-grain, sushi-style rice is fantastic, as it stands up to agitation quite well and lends an almost meaty quality to the final dish. Daydreaming yielded this spicy crab version—a hybrid between fried rice and a sushi-joint hand roll. Read on for a step-by-step guide to the perfect fried rice. 

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Rinse the rice. Why? There is starch on the surface of the rice. If you don't remove that by rinsing, it will hydrate before the starches in the rice grains hydrate, and you'll end up with gluey, pasty rice. 

Use commandingly high heat. Keep the rice moving. 

Make a well in the center of the rice. Move fast. Coat rice grains with egg.

Spread out the rice and cool it quickly.

Introduce ginger and garlic, lifting and folding constantly. Now's a good time to add dry seasoning and other flavorful bits. 

Season with soy, vinegar, fresh lime and sugar. Finish with green onion.