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normal white rice ---- Even better is a white rice called "Jasmine" rice. It has a wonderful flavor and is a common rice used by Asian cooks. Whatever rice you choose, do not overcook and be sure to cook it in advance and refrigerate for several hours (at least overnight is really best) to let it get completely cool and even a little drier, otherwise your fried rice will turn into a goo and stick to your pan.

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