sf wrote:
> On Wed, 04 Jul 2007 09:57:44 -0500, zxcvbob >
> wrote:
>
>> The wok needs to be hot enough to actually brown the rice a little
>> (tough to do at home)
>
> Soy gives you that brown look.
>

Actually part of the reason why the restaurant version tastes better is
that the heat is so high that there is a little browning.