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From: nosmo@pyuxqq.UUCP (P Valdata)
Newsgroups: net.cooks
Subject: Re: Fried Rice
Message-ID: <608@pyuxqq.UUCP>
Date: Tue, 10-Apr-84 13:08:05 EST
Article-I.D.: pyuxqq.608
Posted: Tue Apr 10 13:08:05 1984
Date-Received: Wed, 11-Apr-84 07:01:08 EST
Organization: Bell Communications Research, Piscataway, NJ
Lines: 6

A cookbook I have says that it is vital to start with cold rice.
That may keep it from geting too mushy.  I have always used cold rice
and it works well.  I usually make it when I have leftovers to get rid
of, so it's never the same twice.  I always throw in a little soy sauce and sherry, then whatever I have on hand--scallions, garlic, ginger, sesame oil--
some or all of them, veggies, chicken, scrambled egg, whatevr's handy.
probably isn't "authentic" but it usually works.  Sorry about the typos.