Stir up joy and longevity with stir-fried snake beans for the Year of the Snake.

There's one ingredient for making incredibly rich fried rice that isn't that common in traditional Asian cuisines. However, regardless of whether you're making Chinese, Japanese, Thai, or ...

Fried rice, a delicious dish known across the globe, features stir-frying cooked rice in a hot wok or frying pan with various ...

About Vegetable Fried Rice Recipe | Rice Recipe: A great way to use some leftover steamed rice! Easy, quick and delicious fried rice recipe that kids and adults would love alike. Nutritious veggies ...

Finishing your beef fried rice with a couple of tablespoons of oyster sauce adds bags of flavour without using a long list of ingredients. To make this recipe even easier use two packets of ...

With minimal prep time and a faster cook, this basil fried rice recipe with crispy onions, ginger, and fresh chiles should be in your weekly summer rotation. This Cajun shrimp fried rice is a ...

Looking for a simple, tasty dinner? Kimchi fried rice makes great use of store cupboard ingredients and is packed with flavour thanks to a spicy kick from kimchi and gochujang. Get all your ...

This recipe is spiced with various masalas and sauces that add extra zing. First, take boiled rice. Next, cut the paneer in small cubes, toss it in corn flour and fry them until crispy. Once done, ...

Prepare all the ingredients before you turn on the wok for this fried rice because once that wok is hot, it’s all about speed. You don’t want to pause in the middle of cooking to cut Chinese ...

For a Thai version of fried rice, add fish sauce (instead of soy sauce) and some chopped red bird’s-eye chillies, and serve the rice with lime wedges. After preparing all the ingredients ...

and save the leftovers to make goose fat fried rice. Be sure to simmer any leftover goose bones in water, to make a flavourful stock. I love the way thrifty cooks use up ingredients that would ...

A seasoned rice dish is third up in our series on “oage-san,” a term of endearment used for “abura-age” (thin deep-fried tofu) found in Kyoto's kitchens. The recipe’s fried tofu cut into ...