Sqwertz wrote:
> Phred wrote:
> > Namely: �Does one cook the eggs *first*, then add them back later in
> > the process; or does one add them *during* the process, just before
> > the rice is chucked in?
>
> When the rice is almost done, make a well about 3-4" (8-10cm) across
> in the center of the pan so that the bottom of the pan is
> accessible. �Break the egg(s) into the well and gently scramble the
> eggs in that space until the eggs are almost set (some rice will
> fall into it, don't worry). �Then fold a little bit of the rice over
> top and chop the eggs up with your spatula until they set
> completely, then fold in the rest of the rice over it and continue
> stir-frying normally for a few more moments until it all gets mixed
> around. �This is how I, and most TEXAS Chinese restaurants do it.

Fercocktah Fried Rice.

Any *Chinatown* Chinese restaurant makes up a huge batch of *basic*
"pork fly lice" at the beginning of the shift. Individual portions
are reheated as ordered, and adding specific ingredients, ie. chicken,
shrimp, lobster, etc., as per style ordered or all of the above+ for
their house special version. Many Chinatown restaurants don't add egg
to fly lice, of those few who do it's always precooked thin omelets
cut into julienne or dice.... very little egg is added, it's
primarilly a garnish... and it's almost always just the yolk, the
whites are used alone in many dishes.

Texas has no real Chinatown, there are a few mixed Asian ghettos (as
much Mexican as Asian), noted for violence, not food.