This dish brings back childhood memories because my grandma made it all the time. The cooking is really easy, but I do want to highlight that it is important to pre-heat your wok until it is slightly smoking before adding ingredients. Not only does it prevent the grains from sticking to the metal, but it will also help you to achieve the wok hay effect. For those of you who don’t know about it, wok hay is also known as “the breath of the wok”; it refers to a complex, smoky aroma and taste that are created by properly cooking the food in a well-seasoned carbon steel wok over extremely high heat. Without that, your fried rice is missing the spirit.