On Tuesday, July 23, 2019 at 4:10:04 PM UTC-4, dsi1 wrote:
> On Tuesday, July 23, 2019 at 9:41:46 AM UTC-10, Cindy Hamilton wrote:
> > On Tuesday, July 23, 2019 at 3:33:46 PM UTC-4, Bruce wrote:
> > > On Tue, 23 Jul 2019 12:23:18 -0700 (PDT), Cindy Hamilton
> > > > wrote:
> > >
> > > >On Tuesday, July 23, 2019 at 2:27:15 PM UTC-4, dsi1 wrote:
> > > >> On Tuesday, July 23, 2019 at 12:32:39 AM UTC-10, Gary wrote:
> > > >> > dsi1 wrote:
> > > >> > > The next time you make vegetable fried rice, put a couple of eggs on top and serve fried slices of Spam on the side. It's a meal fit for a Hawaiian King!
> > > >> >
> > > >> > And what kind of seasoning (sauce mix) would you add to that? I'm
> > > >> > trying to learn asian sauces here.
> > > >>
> > > >> There's all kinds of way to make fried rice. It all depends of one's skill, knowledge, and technique. You can make Chinese, Japanese, Korean, or Hawaiian, style fried rice.
> > > >
> > > >Or Thai, Malaysian, Indonesian, etc. etc. etc.
> > >
> > > To mention 3 cuisines that completely dwarf Hawaiian cuisine.
> >
> > I just figured if we were talking about learning to make fried rice,
> > more choices are better than fewer.
> >
> > Cindy Hamilton
>
> Why don't you cover the cuisines you mention? I'll talk only about the ones that I'm familiar with. I don't know shit about Malaysian, Indonesian, or Thai cuisine.

I don't make fried rice. I rarely order it in restaurants, since I only
want a few forkfuls of rice with my meal. It comes with the lunch special
at my favorite Thai spot, but I prefer the Pad Thai that also appears on
the "big plate o' carbs", so I often eschew the fried rice.

Cindy Hamilton