That's what I do - no rinsing needed. You'll probably still have to work a little to get the rice to separate, but if it's dry enough then it should separate in the wok.



 

I've made my best fried rice so far yesterday. My recipe is as follows:



4 "cups" of uncooked rice in a Zojirushi rice cooker. When done, spread on a baking pan and put in the fridge for a day or two.

Two bags of mixed vegetables in the freezer section. Peas, corn, carrots, some kind of small green bean.

6 eggs

Chicken thighs, trimmed and cut into really small chunks.

CHINESE soy sauce. This is important as it has a more "appropriate" taste than Japanese soy sauce.



I marinate the chicken cubes in toasted sesame seed oil and soy sauce. Just eyeball it. For cooking, I use a carbon steel wok over an outdoor burner with 70,000 BTU. You can't cook it all at once because it is way too much. I split the rice and vegetables up into 3 equal portions to go with 2 eggs for each.



Start with HOT oil (close to smoking) and a decent amount of oil. Drop in the eggs and use your spatula to scramble them, When they're pretty much set, dump in 1/3 vegetables. stir-fry until the vegetables get some color on them. Add the rice and repeat. You should spread the rice out thinly across the wok so that more of it is in contact with the wok and actually gets stir-fried. Season with the soy sauce and salt to taste. Dump into a large bowl and repeat with the other two portions. Lastly, fry up the marinated chicken thighs in batches and add to the rest of the fried rice.



This is basically what I had done before, but the biggest improvement came when I actually added salt. You can use soy sauce to add the salt you need, but then you also get the real harsh taste of the soy sauce to go with it. By using salt, you can use a more appropriate amount of soy sauce. I also bought some chinese light soy sauce which had a better flavor for this than the Kikkoman I was using.

It would be an interesting idea to cook the rice in chicken broth.