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the secret of Chinese Rice.

Boil it the night before, then wash all of the loose starch out. Put it in the fridge till the next day when you want to use it. then fry in your wok at high temp with a single beaten egg, flipping it regularly so the egg is in small pieces

Take it off when the egg has solidified and the rice warmed through.

Any idiot can face a crisis - it's day to day living that wears you out.

by ceebs (ceebs (at) eurotrib (dot) com) on Mon May 5th, 2008 at 09:04:24 AM EST

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