Chicken Fried Rice is a beloved dish that brings together the savory flavors of tender chicken, colorful vegetables, and ...

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 ...

Chinese fried rice and Thai fried rice are both timeless classics, but even though they share the same central ingredient, ...

“Medium-grain doesn't release too much starch while being stir-fried” says Yang. The less starch, the less likely the rice is to clump ... add any proteins like chicken, shrimp, or pork ...

Stir-fry until the peas have defrosted. Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a ...

It's even better if you use lard or rendered duck or chicken fat ... you need to let the cooked rice cool for several hours; if you try to stir-fry it when it's fresh out of the cooker, it ...

Stir fry for 2-3 minutes, or until piping hot through then tip into a serving bowl. To serve, add the spring onions to the lemon chicken and mix through. Serve with the squid and rice.

Any cooked rice or grain will work in this stir-fry, but for best results ... that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense ...

scraping up any browned bits and occasionally turning the chicken, 2 to 3 minutes. Garnish the dish toasted sesame seeds and chopped scallions. Serve with steamed rice.

Use leftover rice, mix it with veggies and scrambled eggs, and toss it all in soy sauce. A flavorful dinner in no time!

Add the chicken hearts (or hearts, gizzards and liver) and stir-fry until the ingredients start to lose their pink colour. Add the sliced mushrooms then pour in the soy sauce/rice wine season­ing ...