As far as fried rice is concerned, I think we all know it’s a taboo to have sticky mushy rice all clumped together. Particularly for me, one who grew up eating mainly Chinese food, I make sure I go by that rule when I cook. My perfect kind of fried rice has to be light and fluffy while all grains looking pristine on the outside.
Next time when you have the chance to get hold of a full Daikon だいこん大根 with its leaves attached, remember not to discard them. Daikon greens are edible and they are the most nutritious part of all. High in folic acid and vitamin C, Japanese know how to make full use of them in many dishes. This make ahead Furikake ふりかけ is one good example – a traditional rice topping.