Chicken egg-fried rice ... and soy sauce and serve. You can cook your own rice, but make sure it has cooled properly before using, as it may become sticky if fried when hot.

and cook until all ingredients are heated through. Adjust the seasoning with salt and pepper if needed. Serve hot. This ...

Quick, easy and simple, this Indo-Chinese stir-fried recipe involves leftover rice which is further tossed with chicken chunks, some veggies and Asian sauces and seasonings followed by a piquant ...

Cook the rice in a pan of boiling water until just tender. Drain well and set aside to cool. Meanwhile, season the chicken well with salt and pepper. Heat the olive oil in a large wok or high ...

Mix in the cold cooked rice, cooked chicken, and green onions, and stir fry everything until well combined. Add the soy sauce ...

Rice that’s been refrigerated turns into hard grains that, when stir-fried (or heated in another way), become tender and moist again. The next time you make rice, cook an extra cupful or so of ...

As with every recipe for fried rice, start with cold (or at least room temperature) cooked rice. It doesn’t work with rice hot out of the cooker, which becomes heavy and stodgy when stir-fried.

recreate this elevated version of an iconic Vietnamese dish called ‘Com Ga’ or Chicken Fat Rice,” he says. “A cross between a traditional Com Ga and Fried Rice, it is spiced up with ...