To make life easier for yourself before cooking anything, its best to prepare all the ingredients first. In french cuisine this is called mise en place which means putting in place. This practise is particularly useful when making things like fried rice.
The actual cooking time for fried rice is quite short so its next to impossible to prepare things while you go.
Usually, I pick ingredients for fried rice based on what I have left over in my fridge. It is a great way to get rid of the produce you’ve yet to use. For the best results however, its ideal to use the freshest and most vibrant of ingredients.
I often like to use fermented products for seasoning because they add a lot of savouriness without making the dish even heavier than it already is. Soy sauce, fish sauce, and Sriracha are my favourites.
Some key tips for making fried rice.
1. A good trick is to use refrigerated rice. If the rice is freshly cooked it has a tendency to stick together and become mushy if fried right away.
2. Cook each ingredient separately. Each ingredient takes a different amount of time to cook. It is pretty hard to time everything if you are cooking it in one pan/wok.
3. Cook the rice last and fold in the rest of the already cooked ingredients.