Perhaps a staple for every takeout order, fried rice is the quintessential of comfort food. Maybe you eat it late at night or early in the morning. From a cardboard takeout container or an ornate bowl decorated in the finest arts, what remains the same is the simplicity yet the base for an amazing meal is the charm of fried rice.

So what’s the secret to perfectly crisp yet fluffy fried rice? Day old rice, or two-day-old for that matter. Rice that has had a chance to dry out and get rid of some of its moisture is less likely to become soggy when you are reheating it. But fuck it, this is a quick recipe so it deserves a quick intro. Get fryin’!

How yummy does “I’m Way Too Fried Rice” look?


Crank our freshly updated Baker’s Dozen playlist and make some rice!


-2 cups Cooked and Cooled Rice
-4 Tbsp Canna Oil
-2 Tbsp Hoisin Sauce
-1 Tbsp Soy Sauce
-½ cup Frozen Peas/Carrots
-3 Eggs, Beaten
-1 Tbsp Sesame Oil


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Step 1: In a large hot pan, heat sesame oil and pour in beaten eggs. Scramble with a wooden spoon until fully cooked.

Step 2: Set eggs aside and reheat pan. Heat Cannaoil and sauté frozen peas and carrots for 2-3 minutes until thawed and cooked through.

Step 3: Add cooked rice, soy, and hoisin to the pan and mix well before letting sit in the pan. Allow rice to crisp on each side for a minute or so. The idea is to heat through and for large clumps of crisped rice.

Step 4: After the rice is heated through and crispy, add back the egg into the pan and reheat.

Step 5:Serve immediately.

Mick’s Jaguar get old school for their “Blood on the Snow” music video.

Suggested Baker’s Dozen “I’m Way Too Fried Rice” Playlist:

01. Pailhead – “I Will Refuse”
02. The Clash – “Complete Control”
03. Black Flag – “Rise Above”
04. Jerusalem – “Midnight Steamer”
05. Wand – “Cave In”
06. Mondo Drag – “Plumajilla”
07. Led Zeppelin – “Good Times, Bad Times”
08. Mick’s Jaguar – “Blood on the Stone”
09. Hellacopters – “Put Out The Fire”
10. Atomic Bitchwax – “So Come On”
11. Saint Karloff – “Ghost Smoker”
12. MC5 – “Let Me Try”


Danny P. is a Toronto, Canada-based chef with a love for music, food and baking (both kinds). He may be stuck in the ‘70s, but he is definitely not stuck in his ways. In this series Dan will bring you some of his favourite recipes for absolutely tasty bake-worthy goods. If you have any comments, suggestions or other inquiries, hit him up on Instagram at @bakersdozenrocks.


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