Appears in Cook's Illustrated March/April 2001
For fried rice that is light and flavorful, cook the ingredients in batches and forget about your fear of frying.
We found that the best fried rice recipe began with cold, dry rice—leftover rice was best. Instead of only using soy sauce, we used flavorful oyster sauce that yielded well-seasoned but not soggy rice. To keep the amount of fat low, we batc...