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Chinese Chicken Fried Rice I

Reviewed: May 12, 2010
This is a very good basic guideline for fried rice. I always go to hibachi grills and envy them for their rice making abilities. The rice I made last night, rivaled the rice from the restaurants. I improvised quite a bit though. I followed other peoples advice about refrigerating the rice to keep it from getting hard. After I finished cooking the rice, I marinated it with soy sauce and put it in the fridge. I then sauteed some green onions, peas, and carrots in a pan with soy sauce and butter. I tried the sesame oil the first time but ommited it the second time, and it was better. After I sauteed the vegetables, I added the rice and more soy sauce. I also put in some water chestnuts, and it was perfect. I will definitely make this again.
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