At most of the Chinese restaurants I’ve eaten at over the years, the fried rice accompanying the meal is usually quite boring. You know that mysterious brown stuff dotted with tiny bits of yellow and ...

Fried rice is a fast, easy way to use up leftovers, although you should take as much care with combining the flavours ... Slice the Chinese kale stem into rounds about 5mm ( ¼in) thick.

We dare foodies to name a more versatile comfort food than fried rice ... The sauce in Chinese fried rice is a light combination of soy sauce, sesame oil, and Shaoxing rice wine, making for ...

As with every recipe for fried rice, start with cold (or at least room temperature) cooked rice. It doesn’t work with rice hot out of the cooker, which becomes heavy and stodgy when stir-fried.

Egg-fried rice is a classic Chinese dish. Fast, easy and this one is also vegetarian. It’s a tasty way to use up leftovers, especially cold rice. Heat a wok until smoking and add half the ...

Saewoo Bokumbop is a popular shrimp fried rice dish that widely available in Korean/Chinese restaurants everywhere. It’s a common restaurant or home prepared dish during lunch or dinner that is quite ...

But it turns out there are some tricks and secrets to get everything from American diner-style pancakes and poached eggs just as good as the pros at home ― and the same applies to egg fried rice. In a ...

From the fiery dishes of Sichuan to more understated Cantonese classics, the regional diversity of Chinese food ... and fried rice, as well as hearty, budget-friendly one to three-item combination ...