Unlike running a restaurant normally, when serving a large number of customers, the best solution for a small, one-man restaurant like Heath's was to offer a signature dish and get as many customers as possible to order it. That would reduce his workload. Otherwise, if the customers all ordered different dishes, Heath would struggle to keep up unless he had three heads and six arms. Besides, the kitchen was only so big, and there were only so many kinds of dishes he could cook at once.
There was a drawback to this approach, though: satisfying the customers would be difficult. After all, a signature dish could hardly cater to everyone's tastes.
For his signature dish, Heath ultimately decided that fried rice would be the most suitable choice. It was relatively simple to make and appealed to a wide range of tastes, with very few people disliking it. Even if a customer was particularly picky, Heath could make subtle adjustments to the fried rice to suit their tastes.
This was a little trick of Heath's, too. He hoped this approach would keep the satisfaction he earned from being too low.
Besides, fried rice required relatively simple preparation. Heath only needed to cook the rice and leave it out. Although people said fried rice should be made with day-old rice, in Heath's view, the biggest difference between day-old rice and freshly cooked rice was their moisture content. Freshly cooked rice could easily contain too much moisture, leaving the fried rice soft and sticky, unpleasant to eat, and worse in texture. This was also why so few people used freshly cooked rice for fried rice. Rice left until the following day no longer contained so much moisture, so the fried rice made with it had a comparatively better texture.
Of course, there were