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, ...

Sesame salmon bowls: This Kay Chun one-pot recipe, inspired by chirashi, combines vinegared rice with just-cooked salmon, ...

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