I'm a newbie here. In my house I'm the 'sou chef' to my wife, although I often come up with new ideas and take liberties with recipes.
As far as Chinese food goes, I make a good hot and sour soup. However, one recipe I've never been able to make the way it is prepared in Chinese take-out (or, as the British say, take-away) is fried rice. I am never able to get the dark brown appearance, even though I use plenty of soy sauce. The white of the rice still shows through. I once used annatto, but that didn't seem to work either. I wonder if it is the reddish pork that usually comes with the fried rice that gives it the color I so like. I'm beginning to suspect that the take-out places use a food dye. :-)
I hope someone can help me out.