There’s this misconception that Chinese food is unhealthy, oily and full of MSG. I remember my first experience with Western Chinese food in Italy. I was horrified by the glistening dishes of vegetables and meats smothered in rich, thick sauces. The thick, chewy spring rolls that have been fried and refried with a burst of oil in every bite. The egg fried rice, oh the egg fried rice. How do you make the egg fried rice so unhealthy? How do you make it so frighteningly sticky and shiny?