Appears in Cook's Illustrated March/April 2001
For fried rice that is light and flavorful rather than sodden and greasy, 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. For nongreasy fried rice recipe, we batch-cooked the vegetables and chicken in a mere 3 1/2 tablespoons of oil.