On Wed, 24 Jul 2019 13:31:58 +0100, "Ophelia"
> wrote:

>"dsi1" wrote in message
...
>
>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. The current hot style of fried rice on this rock
>is kim chee fried rice which is the local style of the Korean dish. It's
>lighter, and sweeter, than the way a FOB Korean would make it.
>
>These days, I like to make a minimalist style of fried rice with just garlic
>and a little shoyu. That's the way I'd season fried rice if I was cooking
>for a Brit.
>
>===
>
> Please feel free to make that for us any time <g>

Ukelele House Special includes pineapple and SPAM.
Your husband would like SPAM fly lice.
Most Chinese restaurants in NYC serve a house special fly lice that
includes shrimp, chicken. and pork. One of my favorite Chinese
restaurant meals is house special fried rice drowned in lobster
sauce... I also like yat ka mein; a tureen of noodle soup with many
other ingredients including roast duck, there's no authentic recipe.
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