J. Kenji López-Alt

Fried rice at home is easy—so long as you follow the rules. If you want a long breakdown of the testing that went into developing these rules, check out my article on Serious Eats over here. Start with Cooked and Slightly Dried Rice: Using cooked rice that has had some time to dry out (even just spr

This recipe is adapted from my book, The Wok (you can get signed and personalized copies here.) I wasn't always a fan of egg drop soup. My only experience was from those all-day lunch special steam tables, where it morphed into a thick, neon-yellow mess with rubbery egg bits, the occasional raw mush