At the very end of cooking time, is when you add the wet ingredients, this will keep your rice moist and soft. Soy sauce (dark or light or both), oyster sauce, and or sesame oil. ... For a Chinese fried rice, it is best when it is just made of old cooked rice, eggs, green onion, and oil; fry the eggs first, set aside.
CONCERN ON PRODUCING,DEVELOPING AND SALES OF FOOD FLAVOR AND SEASONING FOR 33YEARS
CHEFU is a member of the China Culinary Association, a member of the China Condiment Association, a member of the China Hotel Association, and a vice president of the Shandong Province Culinary Association.