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The best fried rice comes from a home kitchen. Here is a simple recipe for damn good Chinese fried rice:

2 cups rice (I use a rice cooker, so I add 1.5 cups of water for each cup of rice - it turns out perfect every time. It's been a while since I cooked rice stovetop, so read a bag before you do it that way). Let the rice cook.

Meanwhile, add oil to a large frying pan and...

Scramble two eggs and fry, with salt and pepper. Set aside. (keep the oil in the pan)

Slice 1/2 onion in lengthwise slivers. Fry with oil until fragrant, but not limp. Set aside. (keep the oil)

Slice Chinese sweet sausage into small chunks. Fry with oil until cooked (about 2 minutes). Set aside. (keep the oil)

Slice Chinese fishcake (whichever kind you like) into small chunks. Fry with oil for about 1 or 2 minutes (don't overcook, or it will dry out). Set aside. (keep oil)

Fry about 1/2 cup corn. Set aside.

You should have well-flavored oil remaining in the pan. This will work with your rice once it's done. When rice is finished cooking, cool it. For a fast cool, set the pot in a large bowl (or sink) of ice water. Otherwise, put it in the fridge for a while.

Once rice is cooled sufficiently (not cold - closer to room temperate is best), turn the fire up high and once it's hot (make sure you have at least a solid 2 tbsp of oil existing. If not, add some), drop the rice in. Fry the rice for a minute or two, trying to crisp it up.

Then, add Chinese Oyster Sauce. You can buy this in a bottle at any Chinese supermarket. Add about 1/4 cup, speading throughout the rice. Add about 2 tbsp soy sauce, lightly salt and pepper. Some ground garlic will work fine too.

Fry this mixture up for another minute, then add all the pre-cooked ingredients. Mix well, frying throughout. Once it's heated throughout, it's done.

This rice works well with Chinese XO chile sauce. Otherwise, use your favorite Asian chile sauce as a compliment.

~ Brock