My longing for Chinese food is not waning. Thus, I had an intense desire for fried rice and its flavor profile. Such is life in rural Colorado. Today we made a fried rice milk which we later used as a sauce for a forest mushroom ragout with a fig-horseradish puree and our smoked grapes. The sauce resounds with all the flavors of traditional fried rice without the addition of dairy. I believe the nutty notes and rich flavor came from the slow frying of the rice to which we added the key elements: soy, sesame, ginger and hot sauce.