LALATOWN LIFE

This is not an instruction manual.

This is how easy fried rice really is.

For Koreans, fried rice is like a peanut butter and jelly sandwich for Americans.

It’s the kind of food you make when you don’t want to think.

Comfort food. Muscle-memory food.

The “I’ll just make something real quick” food.

All you need is cold rice — leftover rice.

From yesterday. From a Chinese or Vietnamese restaurant.

From that container you almost forgot was in the fridge.

If you have rice, congratulations. You’re already doing great.

You also need:

oil of your preference

eggs

salt

That’s it. Really.

I usually use two eggs for one person, three eggs for two people.

If you want, you can add a little soy sauce.

If you have sesame oil, add it at the very end — just a whisper.

Half a teaspoon is enough. Optional, but lovely.

Use whatever pan you have.

Wok, frying pan, slightly scratched pan you’ve had forever.

This is not a judgement-free recipe. It’s a judgement-free life.

Heat the pan first.

Add oil — about half a tablespoon for one person, one tablespoon for two.

The reason fried rice from Asian restaurants tastes so good is simple:

every single grain of rice gets coated with oil.

That’s the secret.

Nothing mysterious. Just oil doing its job.

Crack the eggs directly into the pan.

Don’t break them right away.

Let them cook halfway, like they’re thinking about it.

Then gently stir.

Add the rice while the pan is hot.

Break it up as it warms.

Season with salt.

Because the rice is already cooked, it just needs to wake up a little.

You’ll get soft rice, golden egg,

and those little chunks where egg and rice decided to stay together.

The whole thing takes less than five minutes.

Faster than deciding what to order.

Faster than flying.

Definitely faster than worrying.

If you have a soy sauce you really love — especially one that’s good with eggs — use it.

I’ll share my favorite Japanese and Korean ones later.

That’s all.

Welcome to Lala Egg Fried Rice.

You already knew how to make it.