CHINESE RICE the basis of Chinese rice is that the day before it is washed by soaking it in order to remove the starch, one of the reasons why the Chinese do not gain weight. It is then refrigerated so that it is not soft and fluffy as when it is freshly made. Originally it was intended to be prepared with the leftovers that remained from previous kitchens. There are several recipes, but in general in Latin America we use the one inherited from the North American Chinese who settled in San Francisco. The secret of restaurants is to prepare it with lard, because it gives it a lot of flavor, but if you want to avoid fat with vegetable oil it also works. The meat can be of any kind, chicken, ham, shrimp, which are diced. Shrimp go whole or split in half if they are medium or large. Vegetables are the ones you have on hand, but fresh ginger is very important because it gives it flavor. It is also usual to include carrot, celery, peas, soybean sprouts, scallions. A scrambled egg omelette is made separately. Then in a very hot wok the meat is prepared and set aside. Then the ginger is cooked and the vegetables are added one by one. The rice is incorporated with a little fat. Then the egg and attach the meat, mixing well and stirring all the time. Finally the scallion is added. Oocionalmente a couple of tablespoons of soy is added to give it the dark tone and more flavor.