Hi, so one of my favourite dishes for the longest time has been the duck fried rice from Cafe China in NYC. Recently, I was in Korea, where I tried Din Tai Fung's fried rice, and it had that same flavour that I really enjoy. Both fried rices aren't dark due to (apparently) a lack of soy sauce, and have a nice salty flavour that goes well with the rice and meat. I'd love to recreate that flavour at home, so if anyone has any idea what seasonings/ingredients/techniques are used to make this kind of fried rice, I would love to know!! Thanks in advance for any help.
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