[Sca-cooks] Fried Rice, was Chinese sausage

[Christine Seelye-King]

[snip lots of now-filed information about chinese food in general]

> FWIW, the real secret to proper fried rice, as far as I can tell, is
> (drumroll, please) to be sure and _fry_ the rice. You saute it's
> grainy little butt off, until it is shiny (use just enough oil to
> create this effect), separated,  and each grain slightly puffed. Only
> then do you add liquid seasonings. The best way to ruin fried rice
> and create salty, gummy porridge is to add things like soy sauce
> before the rice is ready for it.
>
	Ok, I'm going out on a limb here and stating that my source for this is the
"Iron Chef", wherein one episode the challenger was from some restaurant
that has been in business for decades, sorry, I remember neither the chef or
the restaurant's name.  They, however, claimed to be the place that First
Invented Fried Rice (TM), or at least the version we all know and love
today.  It was their vaulted opinion that the real secret to fried rice that
is most often overlooked today, is to take the yolk of an egg and mix it
into the cooked but not fried rice, blending it thoroughly into the rice
before putting it to the frying pan.  They stated that this method coated
each grain of rice with the oil and protein combination from the yolk,
making perfect, fluffy fried rice.
	As for the rest of your instructions, they are right on (in my experience
and according to those who purport to know), and I have made the mistake of
making gummy porridge on more than one occasion before figuring it out.
	Christianna