We love a kitchen shortcut, & precooked rice is a game changer. Our savory shrimp fried rice is better than takeout, & you'll ...

1940s Trader Vic's Shrimp Fried Rice - Glen and Friends Old Cookbook Show Today in culinary history we look at a 1940s Fried Rice Recipe from Trader Vic's recipe book: 'Trader Vic's Food And Drink ...

Shrimp fried rice on its own is great. ... Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes.

Cook, stirring constantly, until shrimp are nearly cooked through, 45 seconds to 1 minute. Add 1 1/2 cups rice to skillet, and stir to combine. Increase heat to high.

Heat 2 tablespoons of oil in a large 12-inch skillet over medium heat. Add the bacon and onion. Cook, stirring frequently, until the bacon is golden brown (about 10 minutes).

Cook for 10 minutes, until water has been absorbed, then turn off the heat and allow to stand for 5 minutes. Remove lid and fluff up rice; let as much moisture evaporate as you can before using.

Ginisang bagoong is a thick fermented shrimp paste that’s sautéed with onion, garlic, vinegar, and sugar. Sautéing leftover rice with bagoong is a well-known Filipino fried rice dish that goes ...

Cook for 10 minutes, until water has been absorbed, then turn off the heat and allow to stand for 5 minutes. Remove lid and fluff up rice; let as much moisture evaporate as you can before using.

Cook, stirring occasionally, until the rice grains are soft but intact, 7 to 10 minutes. Stir in the salt; if your broth is salty to begin with, just add a little and taste first.

Shrimp fried rice on its own is great. But with creamy-ketchupy yum yum sauce? It’s, well, you get it. By Emily Weinstein After last week’s newsletter about the food my children eat (and don ...