The two most important elements of a decent fried rice is:

1. Start with cold cooked rice from the fridge. Preferably cooked the day/night before. Perfect for leftovers.

2. Prep everything (right down to the cracked egg in bowl) beforehand to avoid a flustered hot mess kitchen situation. We’ve all been there and the clean up process is not fun at all.

In this recipe I used parboiled red and brown medium grain rice because it’s what I had in the fridge. Personally, I feel the best fried rice is made with Jasmine or long grain - ability to soak up flavours yet retain its shape/texture. Having said that, I cook with parboiled variations of red, brown, black and basmati because of the nutritional benefits.

**Gluten free