BEST IN THE BAY FRIED RICE ~ aka 'Best You're Gonna Get Making it at Home' Fried Rice

The Holy Grail of Asian food, Fried Rice. There is no other comfort food more comforting..than this food. No Americanized version of an Asian meal would be complete without fried rice. I have spent a lifetime trying to find the secret to this dish. It drove me crazy that I only could get this specific flavor from a Teppanyaki house, or bomb ass Chinese restaurant. 
Some say the secret is cold rice, some say its a hot wok, I say the greedy mothers still aint coughing up the secret! *cough* MSG * cough*  
Secrets aside, I have come pretty close to getting this recipe just like the restaurants do it. My recipe has been a great hit among varied groups of people, and my one Filipino friend said it got the Asian seal of approval. This recipe takes some prep work..Chopping, chopping and more chopping, green onions smushed on the floor while you continue chopping. After all the blood, sweat and tears, it's all worth it, and you won't spend another dime on take out Monosodium Fried Rice. 

   BEST IN THE BAY FRIED RICE 

aka 'Best You're Gonna Get Making it at Home' Fried Rice

• Two cups cooked Jasmine Rice ~ No need to refrigerate, just make sure its not mushy or sticky.  
• 1 whole white or yellow onion chopped 
• 4-5 whole eggs lightly beaten with one teaspoon fish sauce and one teaspoon white pepper.
• 1/2 cup chopped frozen carrots  thawed
• 2 whole bunches of Green onions chopped. Don't skimp on the green onions they are the key player in this dish.
• Meats of Choice - I prefer boiled shrimps, 3 sauteed and chopped Chinese sausages, and/or chopped red Asian BBQ pork called "Char Siu" (you can get this at an Asian butcher with the hanging ducks and weird heads'n'things) 
• 1 tablespoon Chicken Bouillon Powder 
• 1 tablespoon garlic powder 
• 1 tablespoon onion powder 
• 2-3 tablespoons Low Sodium Soy Sauce 
•  1 teaspoon sesame seeds
• 2-3 tablespoons light cooking oil such as Safflower or Sunflower 
• 1 teaspoon sesame oil 
• 3 heaping tablespoons of Accent/Ajinomoto/MSG ~ Just kidding.

Heat a large heavy skillet or wok on full blast glow heat, add one tablespoon oil, and wait until it gets glossy. Add egg mixture. Let the eggs sit and forget about them. Scramble and burn the crap out of the eggs until they are browned. The burnt eggs give the rice a nutty flavor akin to what you are getting at the greedy recipe hoarding Teppanyaki restaurants. Remove from pan and set aside, preferably not in a plastic bowl. 

After the eggs are done and burnt and set aside, the rest of the recipe goes really fast.

•  Add another tablespoon of oil to the hot pan, plus one teaspoon of sesame oil. 
• Add onions and carrots and fry for a few minutes. 
• Dump your cooked, dry, non mushy rice to the pan and cut the rice with a spatula to get the veggies and oil to mix into the rice. 
• Add a dash of green onions and mix some more. 
• Add a tablespoon of chicken bouillon powder, cut in and stir. 
• Add both garlic and onion powders
• Add another dash of green onions 
• Carefully add in the Soy sauce one table at a time while simultaneously stirring until you get the right color, I prefer a somewhat brown fried rice so I keep adding until I am satisfied. Do a taste test for soy dosage. Keep adding little by little until you got the right Umami. 
•   Add another heaping dash of green onions
• Add in the eggs 
• Keep stirring, adding the rest of the green onions
• Since home stove tops don't get as hot as woks do I like to let my rice sit undisturbed for a few minutes to let the bottom of the rice brown, this also adds a nutty flavor to the whole dish, let it brown then mix it back into the rest of the rice. 
• Add in sesame seeds and mix  
• Do a taste test, if it doesn't taste right, do not add more soy, its usually garlic that is missing, add more garlic powder before you overdose on soy. 
• Finally add your meats of choice - Add in your meats last because you don't want your whole rice dish to taste like meat flavored rice. 
• Cover and let sit for a few minutes to let the flavors marry. 

Enjoy and Thank me laterz.