Quote:
Originally Posted by Don't POO POO the Messenger
gkm wrote:
June Moore wrote:
Anyone know the ingredient for the very unique taste/aroma for the
chinese fried rice that you eat at the chinese restaurant?
I've tried the sesamie oil but it does not taste like it.
It might be that 'stale' cooked rice is used. At least, I have verified
that is the trick with the Western Indian version of fried rice or
Masala Bhaat.
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maybe lard
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Bingo...we have a winner!
Lard gives a very rich and delicious flavor, and is used heavily in China/chinese restaurants.
I prefer to use bacon, rather than lard.
I also recommend getting a doggie bag for those visits to the steak house. Left-over steak makes for a delicious fried rice dish.