3. Add fillings. I like to sprinkle on some cheese on first. Personally, I like adding cheese to rice sometimes; on a practical level, it will hold the rice together a bit.

Make the fried rice . Heat oil in a large wok or large skillet over medium until shimmering. Add garlic, and cook, stirring constantly, until fragrant, 15 to 20 seconds.

Add the remaining 1 tablespoon of oil to the wok along with the onion, carrots and white scallions and cook until the vegetables are softened, about 5 minutes.

4 teaspoons vegetable oil, divided use. 4 ounces shiitake mushrooms, stems discarded, caps thinly sliced. 4 cups baby spinach. 4 white onions, white and green parts separated, thinly sliced ...

Kyuramen offers nine types of ramen, a flight of yakitori skewers and street-food-style appetizers like takoyaki, fried squid tentacles, and lobster and chashu balls. There are also two pages of ...

Push the rice to one side of the skillet and add the remaining 1 tablespoon oil to the empty side. Add eggs and stir until scrambled, then mix the eggs into the rice mixture.

Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside.