For a twist on standard fried rice we don’t scramble a token egg or two into the mix. Instead, we “poach“ a few in hollowed-out areas of the fried rice until the whites are just set but the yolks are deliciously runny. While the eggs cook, the rice forms a golden brown, nicely crisped bottom crust. Fried rice always is best made with cold cooked rice rather than freshly made. To cook enough rice for this recipe, rinse and drain 1½ cups short-grain white rice. In a large saucepan, combine the rice and 1-3/4 cups water. Bring to a boil over medium-high, then reduce to low, cover and cook until tender, 16 to 18 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff the grains, transfer to a container, let cool, cover and refrigerate until well chilled. You will need a 12-inch nonstick skillet with a lid for this recipe.