Love fried rice. Fallback is a plain version, just some scallions and egg. But so many other delicious versions - “burnt” garlic rice tastes wonderful, either on its own or with some chili oil at the end.
In restaurants here in nyc, I like “young chow” or variants on the theme - no soy sauce, a variety of additions, but fresh-tasting like homemade.
Does anyone else add a splash of vinegar at the end? For some reason I think it balances the flavor if I’m eating the fried rice plain.
