# #60 Fried Rice Recipe - Made In

Chef Eric Silverstein of Austin’s The Peached Tortilla shared his delicious and easily recreatable recipe to the classic Chinese American dish, fried rice.

The best thing about making a large batch of rice is that you’ll have some leftovers for fried rice the next day. According to Chef Eric Silverstein of the Peached Tortilla in Austin, making good fried rice is almost a rite of passage if you're Chinese. He suggests refrigerating the portion of rice you’re using and loosely covering it overnight. “We call this dish the number 60 fried rice because when you go into a Chinese restaurant, everything has a number. So it’s a play on that, and a play on the fact that we started the business in a food truck, with the route number of 60,” says Chef Silverstein.

This recipe calls for lap cheong, a type of Cantonese sausage, but if you’re having trouble sourcing it, you can swap it out for another protein. 

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URL: https://madeincookware.com/recipes/fried-rice-recipe