Fried Rice from Scratch

The grilled chicken in this photo is secondary to the fried rice, which I made from scratch. This is only the second time I attempted it. The first time was years ago and was memorable for all the wrong reasons: I mistakenly used fresh hot rice and it turned into a glob. But this time, I used cold, day-old rice and it came out marvelously well. Tasted like it just came from a Chinese restaurant. I used both butter and oil for frying which gave additional flavor, and added the usual egg, peas, carrots, and onions. A delicious side dish in less than 10 minutes. And FYI: the chicken was marinated in Hoisin sauce.


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