"The quality of the rice is important to maintain the fry on each grain of rice. The lower quality it is, the higher the chance of the rice breaking and not being fluffy after it hits the wok."
"Here at Choy, we use Charleston Gold Rice from Anson Mills. It is so fresh that it cooks faster and holds up very well. Also, it has a sort of wild rice taste that is very unique in fried rice."
"Charleston Gold Rice is long grain, and it also has a firm texture, so it will withstand all of the cooking steps required for the dish, from the boiling pot of water to the wok or frying pan."
"If you can't find Charleston Gold Rice, Jasmine and basmati rice are two similar varieties that are also long grain. Charleston Gold Rice is related to Carolina Gold Rice, with similar flavor and texture so that's another acceptable replacement."
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