1. Cold, leftover long-grain rice works best. If you try to make fried rice with fresh, hot rice, it will clump together in a big, gummy mess. I'll admit that sometimes I make rice with the sole purpose of using it for fried rice the next day. If you do the same, try cutting down on the amount of water used to cook the rice, which will make sure that your grains don't stick together.

2. If you're using soy sauce, don't go overboard. Fried rice is supposed to be relatively dry, so use your soy sauce sparingly. Believe it or not, many home cooks don't use soy sauce at all and prefer to season with salt and a combination of other spices. Change up your rice by seasoning it with curry powder or chili powder.

3. Use bite-sized ingredients only. The true beauty of fried rice is that you can experience a plethora of flavours in each bite and it's impossible to do that if you have huge, intimidating chunks of food.

4. Use a large wok or skillet. Surface area is your friend. Spreading out your rice and other ingredients in a large wok really helps to cook your rice more quickly so it doesn't have a chance to get gummy.

Try out this easy and delicious Steak Fried Rice recipe.