Double thick type Soy Molasses. Tung Chun.
Tung Chun is a brand of the Chun families. There is Yee Chun , and then you have Pun choon and the others. Someone uses it for Fried rice, but it is also a marinating soy where you want a real dark colour and more intense soy flavour. Also for Hokkien Mie or flat fresh rice noodles, as well as Shanghai noodles.
This is what you use making homemade Chinese Fried Rice. The reason you use this is because 1 tablespoon approx is enough for a pan of fried rice. If you use too much it would be very bitter. If you tried to use regular Soy Sauce, you'd need to use a whole bottle to get near the right color & flavor.
RECIPE FOR FRIED RICE - You need to use day old cooked rice, fresh cooked rice would just get too soggy. You make rice the day before especially when you have some leftover pork or any other type meat you'd care for in the rice, and/or scrambled eggs plus whatever veggies you choose. Saute scallions or onion, garlic, ginger celery etc in Peanut Oil or other Asian type oil in a large frying pan. Warm your diced meat add the cold rice from refrigerator mix all, plus 1Tbsp Koon Chun - remember less is better, too much will ruin your meal, adjust to taste. When rice is heated you can add green peas, bean sprouts etc.
