On 6/3/2018 3:44 PM, notbob wrote:
> On 6/3/2018 7:51 AM, jmcquown wrote:
>
>
>> Yep, if not day-old, the rice should at least be chilled.Â* Then
>> fluffed with a fork so the grains don't stick together.
>
> Depends on whether you want "Chinese-restaurant fried rice" (CRFR) or
> something else.Â* Yes, CRFR is typically made of day old long grain
> "steamed" rice.Â* Add some frozen peas/carrots succotash and Asian stuff
> (soy, hosin, oyster, whatever sauces).
>
> https://www.youtube.com/watch?v=EA4EWlv6HUM
>
> Here's a basic recipe on U2B.Â* Good recipe.Â* Lots of 'em on U2B.Â* I
> fergot about the scrambled eggs.Â* Last time I made it, I used too much
> oil.Â*Â*
>
> nb

I'm just relating the way I learned to make fried rice when I was a kid,
living in Bangkok. Thai? Chinese? I dunno. Yes to cracking an egg in
there. And not too heavy on the oil. But it's Julie who is asking and
she can't or won't eat eggs so that point is moot.

Jill