This recipe doesn’t require any fancy equipment, just a good skillet or wok and some enthusiasm for cooking. In just 25 minutes, you can whip up a batch of this fried rice that rivals the best ...

Why I Love This Recipe It’s lightning-fast – Done in under 20 minutes if your rice is pre-cooked. Perfect for leftovers – Cold rice actually fries better! Versatile – Add shrimp, chicken ...

Add rice, breaking up any lumps with your hands as you add it to the wok, and stir-fry until heated through and lightly browned in spots. Stir hoisin-soy sauce, add to wok and stir-fry until ...

Add the cooked rice to the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer.

Servings: 4 Ingredients: 3 tablespoons neutral oil or refined coconut oil, divided 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces 2 teaspoons curry powder, divided ...

For a meal-in-a-skillet, consider this Nigerian fried rice recipe. It's seasoned with curry powder, dried thyme and a handful of aromatics. Beef liver and an assortment of vegetables are classic ...

Kosher salt and ground black pepper 4 scallions, thinly sliced, whites and greens reserved separately 2 tablespoons minced fresh ginger 4 ounces green beans, trimmed and cut into 1-inch pieces 1 ...

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. Into the ...

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. Into the ...