A while back, I posted an article called Cooking Perfect Fried Rice, & if that title is true, then why are we here? Well, looking over that fried rice recipe, I realized that there are things that could have been done better. Moreover, over Christmas break, I spent several weeks not making fried rice. Getting home, I couldn't remember how to make the dish. As such, I needed a better method.

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Update: I've posted another, more thorough take on fried rice here.

I really, really like fried rice and none of the restaurants in State College do it right. The best fried rice I've ever had is from a place called Yen Jing in Doraville, GA. It was greasy, salty, and, most importantly, it had this amazing smoked flavor. I could never get it right, but I've finally figured out the method.

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