The chef I admire most, Kiritani Hana, once said: “Good food is improved through constant practice.” So every time I cook, I try to make it a little better than last time, and add a bit of my own recipe while I’m at it. Soy sauce fried rice is already pretty good, I think. But recently I got my hands on a bottle of “salted duck egg yolk mayo” — hardcore stuff — and I figured I’d throw it into the fried rice. Tried it today and it went great. Here’s the rundown.