Making the rice earlier or the day before so it's cold when it goes into the pan allows it to "fry" more and take on a slightly different texture.
This tastes even better if cooked and then heated up later, simply add a bit more oil to the pan when re-frying.
made this for the 1st time tonight, recipe was easy to follow and tasted great - 17 Oct 2012
Used different ingredients. You can substitute the pork for chicken or the Chinese Leaf/Pak Choi for white cabbage sliced. - 23 Dec 2009
Being a massive fan of cooking Chinese I went for this, definitely something missing and too reliant on 5 spice, this is all this tasted of. - 14 Sep 2014