er.... ever wondered why your egg fried rice isn't like the stuff from the chinese takeaway? they have a secret ingredient....

[optrex]

they use brown rice
why the hell has no-one ever told me this before?!!!

No they don't

My egg fried rice is better than the stuff frm the chinese takeaway

They use MSG

the one I've had isn't brown rice. Lots of chinese stuff from take aways has msg in it, which could be making the difference.

our local chinese does - I asked them what I was doing wrong and thats what they told me! I tried it and it was perfect!

Just your local then lol!

I'd know if it was brown rice.

also rice that has been cooked and then cooled (in the fridge due to hig risk of food poisening from rice blah di blah disclaimer ) is better.

nah
I think it is the msg too....

mmmmm msg

magical white powder

you can buy MSG from your local asian/chinese supermarket.

Not all take-aways use it as standard though.

crikey - maybe mines just a bit odd. Try it though - its truly yummy.

MY secret is (Whispers...) M&S ready made!

i thought it was because they used msg too, optrex how do you make yours?

The secret to good home-made egg fried is to make sure that the rice is cold before you fry it.

I only have brown rice [smug emoticon].

But i'm sure it is the msg in takeaways.

optrex, they just told you they used brown rice.

They actually shat in it!

rhubarbeastbiscuitsonthebog, made me chuckle tho!

ours just cooks it in chicken stock

how can you not notice it's brown rice?

our dont use brown its white

you have to use thai rice from Chinese supermarket, don't use the rice you get from asda/sainsbury etc. cook the rice a day beforehand and keep it in the fridge overnight. beaten 2 large eggs, add eggs first then the cold rice, then put chopped shallot, mushroom, chicken/prawn, ham/bacon, whatever you want really, then add spring onion at the end, season with salt, white pepper, a bit of seasame oil, a little bit of oyster sauce, dark soy sauce, light soy sauce and chicken stock power....! that's my receipe and how we do it in Hong Kong where i am originally from.