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 ...

Preparation. Step 1. Set a fine-mesh strainer over a medium heatproof bowl. Thinly slice 8 small shallots, peeled, crosswise into rings on a mandoline (they should be about the thickness of a dime ...

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.

I started things off with the Fried Rice with Spicy Buffalo Wings Stick (S$5.50).The dish was served in an eco-friendly recycled disposable box, which Esmond doesn’t charge if you choose to dabao it..

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.