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Old 01-18-2010, 05:46 PM   #21
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Think of sauerkraut turbo charged with red pepper and garlic!
wow!! sounds awesome
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Old 01-18-2010, 05:46 PM   #22
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Thank you, can't wait for the beef recipe.
you're welcome!! i may be a bit till the beef is posted.
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Old 01-18-2010, 10:00 PM   #23
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I made this fried rice and it was pretty good







That looks very yummy.
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Old 01-18-2010, 10:03 PM   #24
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thank you
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Old 01-19-2010, 10:44 AM   #25
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Reading about fried rice made me hungry for it. I made some this morning, had some of it for breakfast already. Yum. Kids and DW will have it for diner.
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Old 01-20-2010, 12:20 AM   #26
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Reading about fried rice made me hungry for it.
It's comfort food. Suit to taste. Takes little time to cook. I can eat a huge mound of it.
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Make long grain rice night before.
I've patronized more Chinese restaurants than I can possibly count. (9 out of 10 aren't worth returning to) And my baseline yardstick for them is an order of fried rice. To judge their kitchen. But also, since I can't discern the accent of a restaurant's staff, their fried rice preparation tells me whether the kitchen is Taiwanese, Mandarin, Cantonese, Thai Chinese, etc.

Chinese restaurants prepare a lot of rice each day. And, each day, there is left over, which is refrigerated. But extended refrigeration dries out the rice kernels. So, one school of preparation, notably Taiwanese, will fold a beaten egg into the rice, coating each kernel, seasoning, and then start wokking. It re-hydrates the rice, fluffs them up, and turns the rice slightly yellow colored. It's mighty tasty, but I prefer CharlieD's way with bits of scrambled egg.

However you prepare your fried rice, pleez don't add frozen Bird's Eye peas and carrots.
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Old 01-20-2010, 11:45 AM   #27
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... However you prepare your fried rice, pleez don't add frozen Bird's Eye peas and carrots.
You got my support on that one, I hate peas in my fried rice. I do add fresh carrots though.
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Old 01-20-2010, 04:27 PM   #28
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I made this fried rice and it was pretty good







This picture has inspired dinner tonight. I will make fried rice, and stir fried chicken and vegies. Nomnomnom.
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Old 01-20-2010, 07:00 PM   #29
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This picture has inspired dinner tonight. I will make fried rice, and stir fried chicken and vegies. Nomnomnom.
thank you jennifer. btw i posted the recipe for my version of sub gum chow mein if you are interested.
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Old 01-21-2010, 09:05 PM   #30
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So, one school of preparation, notably Taiwanese, will fold a beaten egg into the rice, coating each kernel, seasoning, and then start wokking. It re-hydrates the rice, fluffs them up, and turns the rice slightly yellow colored.
Spork, I tried that tonight and I like it. I don't think that I will do it this way everytime but it is good.
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