When I was a kid Fried Rice was an exotic Chinese dish which you bought from the small local Chinese café down the street. When my Mum started making it she would cook the rice first, let it go cold and then add it to the pan with spring onions, bacon and of course, the fried eggs. My husband’s mother used the absorption method like in this recipe, which is more like the Italian risotto technique. This old recipe was put out on a sheet of SEC (State Electricity Commission – Victoria) Tested Recipes, I don’t think my Mum was ever convinced it was a better way that hers though. I still make it like Mum did, but my husband swears by his mother’s method…………