In article >, sf wrote:
> On Sat, 7 Jul 2007 20:14:44 +0000 (UTC), (Steve
> Pope) wrote:
>
> >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.
> >
> Geeze Steve. Get your nose out of the air, bro. All chinese soy is
> cheap.
Yes, but there's a pretty wide variation in taste that seems to run
along with cost. The "high-priced spread" really is worth the extra
money, IMO.
Try "Kimlan" brand if you can get it, and their "Super Special" label if
that's a choice.
The reason you can't do "take out" fried rice at home is because you
can't get the pan hot enough -- or more correctly, you can't *keep* it
hot enough after you've put the ingredients in it. Compare the burner on
your stove to the wok ring you can see in a Chinese cooking show on TV.
Isaac