If using fresh rice: If you do not have day-old rice on hand, you can use fresh. Cook the fresh rice, and once it comes to ...

Restaurant-Style Xo Chicken Fried Rice: A simple yet flavourful way of upgrading your usual fried rice is by adding XO sauce to it. This is a seafood-based sauce with ...

Using previously cooked, cold rice can ensure separate grains that hold all the flavours together. Seasoning and flavouring with sauces and herbs play a key role in fried rice's flavour. Insufficient ...

Add the beans and spring onions and fry for another minute, keeping everything moving. Add the cooked rice and stir until it's all been incorporated - you can add a few tablespoons of water at ...

Egg-fried rice is a classic Chinese dish. Fast, easy and this one is also vegetarian. It’s a tasty way to use up leftovers, especially cold rice. Heat a wok until smoking and add half the ...

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 ...

Thai street fast food in a hot pan, fried rice is fried rice that is often served as street food and at restaurants in Thailand ... Fried Rice With Shrimp and Sausage on plate in Thai style - Asian ...

Everyone likes a good plate of fresh, piping hot fried rice – and I’m no different. I’ve had my fair share of the dish both at home and on my travels, and then it hit me. I’ve been able to get some ...

It has not even been a year, and Uncle Roger already has four restaurant outlets in his native Kuala Lumpur, including a 24-hour branch at KLIA2. A fifth outlet is on the way, and Singaporeans can ...

On Friday (Feb 7), Nigel's fried rice restaurant Fuiyoh! It's Uncle Roger took to Instagram to tease the location of its next launch. "Niece and nephew, can you guess where Uncle Roger is going next?" ...

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 ...