Simply put, you aren't using a big enough pan. A wok is the ideal vessel for cooking fried rice because the multiple ingredients heat quickly and evenly against the curved sides of the specialty ...

We all know what it's like to get a perfect bite of take-out style fried rice: It's steaming hot, full of flavor, with a firm, crispy texture. There's nothing more disappointing than mushy clumps ...

At most of the Chinese restaurants I’ve eaten at over the years, the fried rice accompanying the meal is usually quite boring. You know that mysterious brown stuff dotted with tiny bits of yellow and ...

or cooled and pan-fried later. To make crusty rice (as with bo jai fan - clay pot rice), add about 30 grams (1 oz) of the fat of choice in a wok placed over a high flame. Add the rice ...

To make this recipe even easier use two packets of microwave rice. Heat a large deep pan or wok and fry the beef mince until browned without adding any oil. Break the mince up in the pan using a ...