I didnt know
I get more than enough heat from the chili garlic sauce. The last time I cooked some I used the powdered chicken stock from a packet of Liptons soup mix. That gave the rice a nice deep colour and a fairly strong chicken flavour that I liked. The cooked rice just by itself was good. What I need to find are good concentrated chicken and beef stocks to cook it in.I'm going back to my bachelor days ...
... one way I would make rice more interesting was to add some chili pepper flakes to the rice when cooking the rice. Just toss in "enough" (depends on how hot you want it) when you put the raw rice and water together ... by the time the rice is cooked, you have the spice infused throughout.
Its a wonder plain salt doesnt just pour out of the bottles theres so much salt in the sauces lol. Salt boosts flavours but there are better ways of doing the same thing.Just did a quick check on some oyster sauces. From 750-980mg per Tbl.
All of the rice I cooked yesterday was split across three people so no one will be OD'ing on sodium anyway lol.