After watching Ken Hom on BBC’s Saturday Kitchen, I had to chuckle a little.. He was showing James Martin his trick to making perfect rice and egg fried rice. Both tips were ones my mother taught me growing up!
The best way to make fluffy white rice is to put the rice in a pot or rice cooker and fill the water above the rice up to the first line on your index finger. Fill the water and sift it a bit to flatten it. Then put your finger into the middle and touch the rice. The water should come up to the first line. If using a pot, bring it to a boil and reduce the heat to a very low simmer (covered) for about 15 minutes. Take it off the heat, fluff the rice and leave it covered. If using a rice cooker, fluff it when the cook light changes to warm. Then put the lid back on and it’s done when it has stopped steaming.
So the trick that Ken Hom said was exactly what my mom has always taught me – use cold rice to make the best fried rice. (here’s a link to my fried rice post) His rice was a bit simpler than I normally make.. But what I prefer to do is soften chopped onion or shallot in butter and a bit of oil. Then add the rice in straight from the fridge or freezer. Add a knob of butter and heat the rice through. When it starts to warm up, add a few dashes of soy sauce and black pepper. If you want egg in it, I prefer to make a little well in the middle of the pan and add the lightly scrambled egg (seasoned s&p). Gently push the egg until it sets a little then mix it into the rice. OR you can serve it with a perfectly fried runny egg with some Maggi sauce!
Hope you find fried rice as easy as I do 
I’m happy to answer any questions any time!
