How to make fried rice without messing it up

I rarely send you elsewhere. However, since I rarely write now, due to my life being even busier than when I first coined my blog name, I'm going to send you to the place that made me this way. I'm in no way bitter about it, however. Ketchum PR has made me happier than I have ever been. I've found a job that lets me be me (and, bonus, they like that!), challenges my skills, and lets me have fun. They also push a drink cart through the corridor every once in a while. Ketchum, you get me. They also just launched a food blog. There's a lot of us at Ketchum who love food, so it was only a matter of time. This weekend, I contributed a post that teaches the proper technique for flawless fried rice. 

For longtime readers of this blog, you may remember that I wrote a Manifesto about fried rice a couple years ago. I've since mellowed out a bit, and that has evolved into a Tao. But the knowledge is still worth dropping, and my opinions are still bullheaded. And I still make fried rice better than your mama. So click over and read. 

The Tao of Fried Rice, on Ketchum PR's food blog, @ppetite.