Fried Rice Milk

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.