precooked meat. Is that meat fried with garlic and peppers and soy sauce.
thanks

Betty Lee wrote:
> 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.
>
> I'm not sure which restaurant taste is the goal here, but the chef at
> Benihana folded a huge slab of garlic butter and a ton of salt into
> the fried rice. That might be why it tastes different. The people who
> said that eating out is bad for you weren't on crack. I don't really
> understand why people would want to make food the way restaurants do.
> It seems to defeat the point of actually cooking it yourself.
>