"Betty Lee" > wrote in message
...
> Dan Logcher > wrote:
> + golf nut wrote:
> + > My bad. I am acutally using Jasmine rice.
> + > And the reason for adding oil, is to try to make the rice not to
stick.
> +
> + Boil the rice a day in advance, let it cool and dry some.. Then break
it
> + up as you fry it in the wok. That's typically what Chinese restaurants
do
> + for fried rice.
>
> My mom used to make fried rice with whatever was leftover from the
> night before. Grease pan, scramble some eggs. Chop up some leftover
> (pre-cooked) meat and onions (either green or yellow... or both).
> Throw them all into the pan. Flavor with a touch of soy sauce (or
> ketchup or garlic or some combination of the above). Cook until hot.

It's certainly true that fried rice tastes best to me if made with leftover
rice held overnight in the fridge. If you must use freshly cooked rice, it
can be dried out some in a microwave.


--
James V. Silverton
Potomac, Maryland, USA