Saving bacon grease or porkfat is a good idea for any cook. Lard is, of course, porkfat. Porkfat heated just to the smoke point imparts a nice smoky flavor to fried rice. It also stinks up your whole house.
I don't know, but the local Chinese places does fried rice like no one else does it. Same thing with their Lo Mein noodles and Chicken Nooodle Soup.
In the coming days I will upload a review of Perdue's frozen General Tso's Chicken. When I took the pics of it a week ago, I layed them out on a bed of Pork Fried Rice from the local Chinese joint. That stuff is very anti-value at $9.99 for a 1.56-pound bag of frozen chicken pieces.
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