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From: ed@unisoft.UUCP (Ed Gould)
Newsgroups: net.cooks
Subject: Re: fried rice?
Message-ID: <241@unisoft.UUCP>
Date: Wed, 21-Mar-84 21:14:48 EST
Article-I.D.: unisoft.241
Posted: Wed Mar 21 21:14:48 1984
Date-Received: Sun, 25-Mar-84 07:34:23 EST
References: <137@byucsa.UUCP>
Organization: UniSoft Corp., Berkeley
Lines: 16

I fry rice by heating a wok *very* hot, then adding peanut oil
and heating it *very* hot (until it smokes).  Then I add the
cold, cooked (steamed) rice and whatever leftover vegetables
and/or meats that I have handy.  Sometimes fresh scallions,
too.  Some soy sauce is often all the seasoning I add.

Stir-frying some fresh garlic and/or ginger in the oil
before adding the rice is good, too.

Basically, anything works as far as ingredients go.  I would
reemphasize, however, just how hot the wok and oil need to be before
starting.  This keeps the rice from getting soft and gooey.

-- 
Ed Gould
ucbvax!mtxinu!ed