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.


Ketchup?


> 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.

Defeats the point of eat healthy perhaps, but not the point of not having
to go out to eat or paying as much. Not everyone is that concerned about
health issues.. some people eat tons of "bad foods" and have no problems
with fat and cholestrol. Others don't care either way.

--
Dan