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Is there something special about Chinese takeout fried rice?
sf wrote:
> On Wed, 04 Jul 2007 09:57:44 -0500, zxcvbob > > wrote: > >> The wok needs to be hot enough to actually brown the rice a little >> (tough to do at home) > > Soy gives you that brown look. > Actually part of the reason why the restaurant version tastes better is that the heat is so high that there is a little browning. |
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