Cook rice in boiling water 3 minutes, then drain with a fine-mesh strainer that fits in pot. Wipe out pot, pour in about 2" ...

Fried rice: it's what's for breakfast. No, not a cold serving from the box of leftover takeout in the fridge, but a homemade fried rice that's fast and easy for weekday mornings. The best part of this ...

Heat a large skillet over medium-high heat. Add the 1 tablespoon vegetable oil, onion and carrot. Saute until the onion ...

I always have a can of Spam in my pantry because I love it, whether it’s sliced and simply pan-fried or served over a bed of steaming white rice and cabbage kimchi. The unique salty, meaty flavor ...

Hello folks, this week we'd like to share with you an important recipe of mine on how to make Chinese fried rice with fish, ...

The curse of the takeout box of rice: If you're anything like me, you know it well. Shoved toward the back of your fridge - 'Oh, I'll use it later!” you promise yourself - it languishes, unused, ...

Good fried rice calls for cold, cooked rice. Steam the rice according to the instructions below, then chill it overnight in the refrigerator. Before you use it to make fried rice, break up the clumps ...

Not to beat a dead horse, but I found another hawker stall opened by an ex-Din Tai Fung chef. While that statement alone isn’t unique nowadays, the sauce that makes Yi Family Dynasty Fried Rice in ...