June Moore wrote:

> Anyone know the ingredient for the very unique taste/aroma for the
> chinese fried rice that you eat at the chinese restaurant?
> I've tried the sesamie oil but it does not taste like it.

It might be that 'stale' cooked rice is used. At least, I have verified
that is the trick with the Western Indian version of fried rice or
Masala Bhaat.

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