Discover a mouthwatering twist on a classic dish with our video, "Have you tried fried rice like this?" We take traditional ...

Learn why day-old rice makes all the difference in Andrew Zimmern’s fried rice recipe. This video explains the technique for preparing rice that absorbs flavor better, crisps well in the wok, and ...

That’s the standard reaction when sampling the legendary fried clams at Fourth Street Shrimp Store in St. Petersburg, where Florida locals have been quietly indulging in seafood nirvana while keeping ...

In a small bowl, whisk together soy sauce, hoisin, and vinegar. Heat a wok or large skillet. Add oil and heat until smoking. Add pork and Chinese sausages and cook over high heat, stirring, until ...

In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Add the chicken and sprinkle with ...

Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this weeknight-easy meal-in-a-skillet. ...

Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this weeknight-easy meal-in-a-skillet. Beef liver and an assortment of vegetables are classic ...

Stir in the rice, then add the broth and scrape up any browned bits. Cook, stirring, until the liquid is absorbed, 3 to 5 minutes. Off heat, taste and season with salt and pepper.

Push the chicken to the perimeter of the pan. To the center, add the remaining 1 tablespoon oil, scallion whites and ginger; cook, stirring, until lightly browned, about 1½ minutes.