Mix in the cold cooked rice, cooked chicken, and green onions, and stir fry everything until well combined. Add the soy sauce ...

Quick, easy and simple, this Indo-Chinese stir-fried recipe involves leftover rice which is further tossed with chicken chunks, some veggies and Asian sauces and seasonings followed by a piquant ...

Succulent, gently poached chicken, soothing soup, fragrant rice and a sparkly ginger-scallion sauce. What’s not to love?

With minimal prep time and a faster cook, this basil fried ... grew up on his mom’s dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very ...

Chef Dipesh Shinde of Kanyakumari, one of New York City's top Indian restaurants, shared his steps for making the crunchiest ...

Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. Perfect for late-night meals or dinner in a hurry. Each serving provides 781 kcal, 57.8g protein, 68.9g carbohydrate (of ...

recreate this elevated version of an iconic Vietnamese dish called ‘Com Ga’ or Chicken Fat Rice,” he says. “A cross between a traditional Com Ga and Fried Rice, it is spiced up with ...

Rice that’s been refrigerated turns into hard grains that, when stir-fried (or heated in another way), become tender and moist again. The next time you make rice, cook an extra cupful or so of ...

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.

Cook the rice in a pan of boiling water until just tender. Drain well and set aside to cool. Meanwhile, season the chicken well with salt and pepper. Heat the olive oil in a large wok or high ...