Kyle > wrote:

>I'll post before reading the replies you've got. I don't think the
>brown fried rice you can get in most Chinese restaurants is home-style
>Chinese fried rice; it's American-Chinese. The brown color and the
>taste -- which I used to naively assume derive from soy sauce -- come,
>I today understand, from a kind of gravy.

I think if you use CHEAP soy sauce that is largely caramel
coloring you might get that effect.

Steve