Conference turris::cooks

    THIS IS A REAL GOOD OEN-LIKE THE RESTAURANT. I'M DOING IT FROM MEMORY
    I WILL LOOK IT UP TONITE TO BE SURE I DIDN'T FORGET ANYTHING.
    
         2 CUPS COOKED RICE
         3 EGGS (BEATEN SLIGHTLY)
         1 SPANISH ONION (CHOPPED)
         BEAN SPROUTS
         SCALLIONS (CHOPPED)
         PIECES OF PORK 
         1 CAN WATER CHESTNUTS (SLICED)
         2 T LACHOY GRAVY
         1/4 C SOY SAUCE
         WHITE PEPPER TO TASTE
         OPTIONAL: 1 CAN BAMBOO SHOOTS
    SAUTE SPANISH ONION TIL TRANSPARENT IN WOK. ADD RICE, STIR FRY,
    ADD EGGS AND STIR FRY UNTIL EGGS ARE COOKED. ADD GRAVY AND SOY SAUCE.
    SHUT FLAME AND ADD THE REST OF THE INGREDIENTS STIR AGAIN. THAT'S
    IT. SEE BELOW FOR RECIPE ON PORK:
    
            1/3 AH-SO SAUCE
            1/3 MUSTARD
            1/3 KETCHUP
    MIX TOGETHER AND MARINATE PARBOILED PORK IN THIS MIXTURE FOR AT
    LEAST ONE HOUR. BROIL PORK UNTIL COOKED OR COOK ON GRILL OR BAKE,
    WHICHEVER YOU PREFER. THIS IS ALSO GOOD ON SPARERIBS TO MAKE CHINESE
    RIBS. I USUALLY DO BONELESS PORK CHOPS FOR THE RICE. YOU COULD ALSO
    BASTE THIS MIXTURE ON A PORK LOIN ROAST AND BAKE FOR CHINESE PORK
    STRIPS.
    
    GOOD LUCK! LET ME KNOW HOW YOU LIKE IT.

    Hint . . . To give pork fried rice the "distinctive" color and flavor
    you usually get with restaurant fried rice, try adding a small amount
    of THICK SOY to the batch as the last ingredient . . . not to be
    confused with DARK SOY . . . THICK SOY is esentially molasses and
    corn syrup - nothing else (no soy).  It's hard to find, so you can
    even use regular molasses. Don't use too much, about 1/2 to 1 teaspoon
    to a moderate size batch of rice. 
    
    It may sound unusual, but this is the "secret" ingredient of American
    restaurant fried rice.
    
    Also, if you fry your egg in the wok with the rice, you'll get a
    gooy mess as the liquid egg mixes with the rice. Try cooking the
    egg in a different pan, then add it, cooked, to the rice.
    
    Happy wokking . . .
    

    The thick soy is used to give it that nice dark color.  It also
    adds sweetness.  To overcome that, most restaurants add lots of
    salt.
    
    Many Chinese restaurants will have a "House Special" or "Yang Chow"
    fried rice, which is lighter in color.
    
    				Paul
    

    
    re .2
   You have the right idea of cooking the eggs separately. Though, to
    avoid "cleaup-up" more than yoou need to;  you might consider frying
    the eggs in the wok first then just when the eggs start to form 
    put in other ingridian. �
    
    Usually, the only times we have fried rice are when we have left
    over rice (yes, we have rice almost everyday). Ontip about 
    the rice, if you leave the rice in the refrig. over night you will
    get a better textureand eit will be asier rto work withJust make sure
    that the rice is separated before placing it in the refri, since
    it's much easier to separate the rice when it's still warm.