The right way....

Authentic Spicy Seafood Fried Rice served with shrimp and chicken eggrolls and a side of sweet and sour tossed broccoli

Let's just make something clear before I start....baked "fried rice" is NOT fried rice. Secondly, "fried rice" does NOT have white rice components, meaning, if your frying 
down your rice and you still see that it's white, it's NOT fried. Lastly, this is my opinion, I've had my share of a division of fried rices and one thing I've noticed was the texture of the rice. If the rice doesn't have a color, crisp yet tender texture, then it's simply not fried.

I loved this fried rice I made because once again used my favorite rice, basmati! So good for you much better than parboiled rice. Don't get me wrong parboiled is good, but basmati has a strange nutty texture and taste to it but I like it! Apparently mahatma rice is also use for fried rice, not a good idea. While you boil it, it takes forever and it's sticky. I'm not a fan of sticky rice being used for fried rice, I'm not eating sushi. It's not only Asians that know how to make fried rice either, it's simple to make at your home only you have to literally babysit. DO NOT walk away or it will burn. If you must walk away, turn down the heat. I keep mine on high just because I know I'm not taking my eyes off of it.

I didn't even plan on cooking, my mom have me an idea. She insisted I cook since she found random seafood and etc in the fridge and I have a variety of Chinese or Korean spices that I've grown fond of so I said why not. Fried rice it is. To make authentic fried rice I cooked it the long way and took my time. Like I said, I don't like my rice soft at all, in order to do that I cook my rice 3/4 ready meaning not all the way done. Just steamed enough to where it's still edible. That requires you to boil it the first time then once your rice has soaked all the water add more water and let that boil till the water has gotten half way through the rice, don't let all the water evaporate you want your rice to have a bite to it. Sit that aside.

Ingredients:
Basmati Rice (your fave rice)
Soy sauce
Your favorite meat or seafood
Onions, green onions, bell pepper, habanero
Chinese BBQ spice
Korean BBQ spice
Canola oil
Your favorite Asian spices

 In a separate bowl, I used seafood and chicken and seasoned it with cumin, Chinese spices, Korean BBQ marinade, Chinese BBQ spice, soy sauce, ginger and much more just to give it an oriental vibe and I let it sit in that marinade, cover it for 10-20 minutes so it could soak up all that flavor then cook. You can cook your favorite meat or seafood it's up to you. Oil your pan, fry down the meat. Then add your veggies which includes onions, green onions, bell pepper, habanero for a kick. I divided it with peppers on one side and my meat on the other. After having both sides cook until I was satisfied I went ahead and mixed them together to give it a proper sauté. After you've gotten your golden brown meat as veggie mixture set aside. FYI thanks to the marinade from the meat mixture, you don't have to season the veggies as much or at all.

Grab 2 eggs. You're going to use one at a time though. You could either crack in the pan or whip it in a bowl. I chose to whip it in the bowl. Same pan I fried my meat and veggies down I used. Oil that pan again. Get that egg you whipped and scramble it in the pan until the egg is brown. This is very important you do the egg separate. You do NOT want to cook your egg in the rice it won't come out the way you want it and appearance wise it's looks gross. -_- Another option is frying your rice down and making a hole in the middle of your pan to scramble your egg in, but if it's your first time attempting this don't do that please unless you're just a daredevil. LOL, so now your egg is fried and scrambled, add your rice not all of it but maybe enough to fill the pan and to where it's easy for all of the rice to fry down. You don't want to use all the rice at once because it's harder for all of it to fry down unless you have a wok pan. Those are the larger pans that hibachi restaurants may use. So I took half my rice kept in the pan stirred, tossed, you name it. Got my Chinese BBQ spice and seasoned it. Now the Chinese BBQ spice I used has a pink/red color and it's ok no worries you're frying it down it'll get its brown color from the meat and soy sauce you use also the bits from the pan. I fried it down for maybe about 10 minutes. I would toss then let it sit on it's own for about 5 minutes keeping my eye on it and absolutely not walking away. At this time if your rice is not doing the snap, crackle, pop sound then add a little oil not too much and turn the heat high. My stove was on high the whole time because I was watching it so it's cool. Believe it or not the trick is to have the pan dry out not have the pan too oily. Hopefully you're using a non stick pan anyway. So I do this for about 15-20 minutes and half my meat and veggie mixture. Mixing until it's gets it's color which it did in no time. Once it has I add a little soy sauce, Korean BBQ spice, and something with spice. I love spice in fried rice only reason I eat Spicy House Rice from Rice Bowl on Fondren and West Bellfort. Shoutout to them so good. Any who, repeat on your next batch them remove from the pan into a serving dish.

I made chicken and shrimp egg rolls and served with sautéed broccoli tossed in sweet sour sauce. That's very optional but I thought to myself why eat rice alone, you gotta have sides, it's only right. To know hot to make those egg rolls go to my previous post on "Thanksgiving Egg Rolls" easy step by step. Drizzle with your favorite duck sauce, sweet and sour sauce, for presentation if you care that much. According to my boyfriend, it's bougie but whatever lol! Enjoy! :D Bon Appetít!