Put 2 cups of rice into a large sieve and rinse it under cold water until the water runs clear.
Empty the rice into a sauce pan, and cover with 3 to 3 1/2 cups of water. This amount will very depending on the rice, the humidity levels where you live, and the temperature you're cooking at.
Cover with a glass lid, and place on low for about 20 to 30 minutes. Again, not all stoves burn the same.
DO NOT LIFT THE LID UNTIL IT'S DONE! How will you know? Well, okay, open it and see. Just don't lift that lid unless it's been on the stove for at LEAST 20 minutes. You don't want to lose precious steam!
Once cooked, transfer your rice into a large bowl, fluff and walk away. Make a sandwich or something, do a crossword, feed some ducks. Just don't think about making fried rice until the day after tomorrow. Day old rice is good too, but 2 -3 day old is best. Once your freshly cooked rice has come to room temperature, cover it up and put it in the fridge...
|Pork Fried Rice|
< Two days go by >
...Whisk 4 eggs, and fry in 1 tbsp of peanut oil. You want them just cooked, and maybe even just a little moist. Remove the eggs from the pan and put in another 2 tbsp of oil. When hot, add 1/2 of a diced onion, 1 tbsp fresh minced garlic, and a tsp of freshly ground ginger. Be careful with the ginger, always best to do less than more!
By now your kitchen smells amazing.
Add in about 1 cup cooked diced pork, and brown.
Remove the rice from the fridge, and break it apart with your hands, removing all og the clumps. Ideally, you don't want any of the grains sticking together.
Add the rice into your pan, and add another splash of oil. It's up to you how much you use, just don't drown the rice in it.
Add 1 tbsp Soy sauce, 1 tbsp sugar, salt and pepper, and a few chopped green onions. If you want to get crazy put in a squirt of fish or oyster sauce too. mmmm. And don't forget to put the eggs back in there too.
Stir constantly, until the rice is hot and fully coated.
Remove from the heat and enjoy.