gkm wrote:
>
> 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.


Super hot peanut oil in a cast iron wok.

Whooooooooooooooshhhhh.

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