I like letting it rest about 20 seconds, letting the rice sear the bottom of the pan, then flip and toss some more. Let it sit, sear, not burn, and toss again repeating a super high heat frying.

There’s a little Chinese restaurant tucked away where I live, and they used to serve the most unforgettable Fried Rice with ...

Indonesia has a rich tradition of frying foods, so it’s no surprise that Pasar, like Wajan before it, serves a very good ...

Whether it's white or brown, long grain or short grain, eaten on its own or with a traditional Indian, Chinese, Mexican, ...

Make it your own! Common add-ins include corn, carrots, and green peas. Sometimes we toss in fridge leftovers—basically ...

The Fried Kway Teow is a mix of flat rice noodles and yellow noodles, stir-fried with slices of Chinese sausage, bits of fish cake, egg, and pork lard. No cockles here. That might be a bonus for ...

and this one was fried to perfection—crisp edges and a beautifully runny yolk. Visually, it’s messy and gloopy, the first signs of a delicious curry rice. The nasi kuning, or yellow rice cooked in ...

You know that mysterious brown stuff dotted with tiny bits of yellow and green that one ... Ingredients for Chinese-style fried rice. (Photo by Patty Schied) This is a very versatile dish, quickly ...

A close-up view of Chinese takeout featuring shrimp in garlic sauce, served with fried rice and a spring roll in a round disposable plastic container. Royalty-free licenses let you pay once to use ...

That story and the recipe are reprinted here: If anybody knows how to make Chinese fried rice it's Regina Mark, owner of Mee Sum Restaurant at 1819 S. Main St. with her husband Kenneth.

Fried chicken is beloved the ... which came with two katsu cutlets, a tub of yellow curry bobbing with carrots and potatoes, plus two scoops of rice. It’s a hefty meal. Also good at Teriyaki ...

Such practices are often seen in Chinese restaurants as these names ... on top of the golden yellow fried rice. “We use only egg yolk to fry the rice, that’s why it gives each grain a golden ...