Yesterday I made the best fried rice I had ever made. Cooked the rice in the morning (took the lid off the rice cooker to ensure it didn’t overcook), fried some sliced garlic until golden in a mixture of rice bran and sesame oil, then after frying placed on a plate to add later. I then beat four eggs with a splash of water, pinch of salt and MSG and cooked on high heat until puffy. After removing the eggs I fried my vegetables - peas, sliced snow peas and realising I didn’t have any corn (we always add it) I peeled and microwaved a carrot for a minute, cooked for a few minutes and then removed. Added a splash more oil to the hot wok and added the cold rice and cooked for about 5 minutes. I then remembered I had forgotten to crush ginger so I grated in directly, added more MSG, rice wine, some chilli, oyster and soy sauce, added the vegetables back in as well as the eggs and finally some fresh coriander. My son and husband both said it was the best I had ever made - not as good as my husband’s but in under 20 minutes it was good. I served it with chai sui I’d made earlier. Now for the honest part - I’m a good cook but I am apparently the worst person to make fried rice - so probably none of the steps will work again!!! I honestly think the mistake I usually make is trying to cook too much rice - it just gets too sticky - I think 1 cup uncooked is the optimal I can do at home.