Fried Rice in Hong Kong in China: Cooking & Baking Posted November 30, 2009 Been consuming a lot of Fried Rice in Hong Kong during a recent trip, different types, with char siu, shrimps, salted fish, etc. They have a distinct aroma that I cannot get from cooking at home. I would guess this aroma comes from the shine/sheen that you can see on the rice. Is it the oil? lard perhaps? Or is it the light soy sauce? What is their common ingredient?