Though it’s easy to fix, fried rice can become complicated as everyone makes their own version of it. Here is the basic, unadulterated version that I learned from a master chef, Ip Sum Lan of the Hotel InterContinental. Pure, simple and so delicious.

1 cup short grain rice

2 cups water

1 tablespoon sesame oil

A few dashes of soy sauce

A few dashes of fish sauce

1/4 cup corn kernels

1/4 cup meat of choice: fried, julienned pork; chicken; or beef. I use chicken.

1 green scallion, diced fine 

1 carrot, diced small

Bring water to boiling, add rice, reduce heat and simmer for 20 minutes. 

Once cooked, briefly heat sesame oil in a wok.

Add the rice and remaining ingredients, stirring constantly. Remove from heat, and serve hot.

About the Author

Mary Beth Lawton Johnson

Chef, Columnist

Mary Beth Lawton Johnson is a certified executive pastry chef and Chef de Cuisine and has worked on yachts for 20 years. (www.themegayachtchef.com)