Hi Mangan chef, thanks for language lesson! When you say "roast". do you mean =in an oven? All the versions I've ever seen have been made in a pan and stir-fried until the rice is fluffy and and started to brown. That's why I've made it this way as well. If you have a better method I'd love to hear about it!

Hi Liza, thanks! Yep the garlic is pretty pungent, but in a good way 😆

Hi Mercy, that sounds amazing, thanks for sharing! I often do fried rice with leftover Japanese Chashu so that totally makes sense. I hope you're doing well!

There are a couple of possibilities here. The first is that the rice had too much water added to it when it was cooked. The second is that the rice hasn't had a chance to fully retrograde. In this case, just leave it in the refrigerator a little longer until it becomes dry enough to crumble. Also, if you are using short-grain rice, it will take a little longer to retrograde than long-grain rice.

Thanks Jesse! I do have a bunch of unrefined coconut oil, but I'm not a huge fan of the coconut taste it adds. Still, I'll add it to the list of alternative oils.