58: Japanese fried rice (Page 156, A little taste of...Japan)

Every time I've made fried rice my rice has always been mushy so this time I cooked my rice way in advance so that it would be on the drier side. I don't think this recipe was very good though. I added the amount of soy sauce as the recipe said but something must have been wrong because it was so bland. The bamboo and mushrooms tasted fine, but the chicken tasted bland since there was no seasoning other than the soy sauce. Pretty disappointing. And I ended up eating it for a week, dousing each bowl with some extra soy sauce did the trick.