I may have seen that one of the flavorings for fried rice was “toasted” sesame oil on Cook’s Country or America’s Test Kitchen. The first fried rice I cooked at home was a couple of years ago, and I only used Soy Sauce for flavoring, which didn’t make the fried rice flavor that I was accustomed to. But, I could only find regular sesame oil for my first try, but the finished product was close enough, and I bought some toasted sesame oil and yes, this is the flavor I was looking for. Amazing that I have not fixe more fried rice at home, since my first success. I think part of the problem is that I ended up with a bunch of fried rice and didn’t want to freeze a bunch of it. Also, you need to cook the white rice first, and then cool it in the refrigerator or freezer to keep the rice kernels separate when you cook it again in the wok.

Another note that I make when looking at the fried rice above is that I couldn’t find frozen vegetables without the green beans. The frozen veggies included garden peas, carrots, corn and green beans. The scrambled egg was just cooked in the wok along with the rice & veggies.

When I go to Maguro’s, I try to take a small vial (old test strips container, which has a air tight seal) of toasted sesame oil. I add this to their fried rice which kicks it up several notches! *No telling how many new chefs have cooked the Thai Basil Chicken dish for me since I first tried it there a couple of years ago. But, sometimes it doesn’t have mushrooms, egg plant (baby ones) or jalapeno peppers. I don’t like mushrooms in this dish, but definitely want the jalapenos and the egg plant (if cooked to tender). *I also take a vial of hot Chinese mustard along for the egg rolls.

NOTE [05/19/22]: I had lunch at Maguro’s. The chef left out the mushrooms, but had all the other “necessary” ingredients. I especially want the Thai Basil, Jalapeno slices & tender Egg Plant.