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To: HighTech who wrote (56245)	10/24/1998 6:57:00 PM
From: Jay Lyons	Read Replies (2) \| Respond to of 58727

You gotta use yesterday's rice. Right, Don? Jay

To: HighTech who wrote (56245)	10/24/1998 7:58:00 PM
From: donald sew	Read Replies (4) \| Respond to of 58727

HiTech, >>>>>>> If you know: What is the secret to cooking Chinese chicken fried rice? Every time I try to make it taste like the Chinese restaurant, it fails?? <<<<<<<<< Firstly, heres the ingrediants for the base. LONG GRAIN RICE - wash the rice first, no bleach(just kidding) DOUBLE BLACK SOY SAUCE - u are probably using a thinner blend OYSTER SAUCE - one of the hidden ingrediants SESEME OIL - another hidden ingrediant, and gives a great aroma GARLIC - got to use for aroma inhancement, brown it first to bring the aroma out. SALT PEPPER SUGAR - just a little to enhance flavor. I dont use MSG, but substitute sugar. Not to make it sweet but to enhance flavor. Then add what you want: EGGS - I use a combo of eggs and cornstarch, firms up the egg BEANSPROUTS - goes in last, since it cooks fast ASSORTED MEATS - cook it first then take it out, add at the end Hey, I normally dont brag - BUT I CAN COOK!!!!!!! gggggggg My favorite non-chinese dish is "ZUPPA DEPESE" "MARISCALA". I just finished making 100 steamed CHA SHOW BOWS(ROAST PORK BUNS). tomorrow Im making "SHUI MAI". seeya