Yesterday I made sesame chicken, and as usual made too much rice. The obvious solution is to make fried rice, but despite being assured multiple times that it is ridiculously easy, I can never make it successfully. It always ends up kind of tasting burned, despite not being burned. It is possible that is just due to the toasted sesame oil, which I don't use often and might not be used to the taste of. Either way, it never ends up tasting like anything I would get at a restaurant. So please, tell me your fried rice secrets; favorite ingredients, methods, etc. Maybe tonight will be the night I make it successfully.