Someone on Facebook asked about tips for making fried rice. I’m responding with one of my favorite recipes – something I’ve been making for years. It’s an idea borrowed from Ramenya, a noodle shop in West Los Angeles that my husband and I used to frequent when we lived in Santa Monica. We’d order bowls of ramen noodle soup and shared a half order of curry fried rice. Stained yellow, a tiny bit greasy and studded with chopped vegetables, it paved a marvelous path toward carb overload.
When we moved from Los Angeles, I turned to making the Japanese curry fried rice at home. I basically adhered to my fried rice basics, which include these pointers.