- There are lots of distinct styles of fried rice.
In front of me are a Korean kimchi bokkeumbap.
It's got pork belly and kind of an older fermented kimchi that's like really bright and vibrant.
This is a Chinese American style fried rice but it's made with brown rice, pork, and shrimp.
And then last is a British kedgeree.
It's lemony with little bits of smoked salmon in this case.
I love them all, but what I love the most about fried rice is there's kind of a formula to it.
There are core components, an order of operations, and a way to treat the rice that are all more or less universal.
Once you nail that, you can riff in a zillion different ways to make fried rice with whatever you got.
(calm music) Alright, let's talk about the rice.
