Deep fry the rice balls for 2-3 minutes, or until golden-brown. Meanwhile, for the oyster sauce mayonnaise, combine the mayonnaise, oyster sauce, and sriracha paste in a small bowl. Serve the rice ...

Coat the chicken breasts all over in 1 tablespoon of cornflour, then pan-fry over a medium heat in 1 ... This is great served with rice noodles, pak choi, carrots, some spring onions and chopped ...

Serve your fried rice in a pink pineapple to take the presentation up a notch. To elevate your dish even further, try adding cashews, nuts, raisins, jalapeños, or a dash of sriracha for some heat.

It’s marinated in buttermilk and Sriracha overnight to ensure it stays juicy when cooked. Before it gets fried, the chicken gets a coating in flour that’s seasoned with garlic and Korean chilli flakes ...

In saute pan, heat a thin film of olive oil. Add fillet and pan-fry on both sides until just opaque. 6. To serve, plate ¾ cup of cooked rice; place fillet on top and accompany with 1½ tablespoons ...

Mix the sriracha, soy sauce and honey together and ... In the same pan, melt the butter and add the cauli-rice and spinach. Cook together until the spinach is wilted and the cauli-rice is al ...

then fry the chillies in the remaining oil for 1 minute, stirring. 3. Add the soya sauce and sriracha and cook, stirring, for 1 minute or until sticky. Add the duck and cook for a further minute, ...