[Photograph: Nick Kindelsperger] Saffron in fried rice? I couldn't help but wonder whether this twenty-year-old recipe from the New York Times had fallen prey to some kind of horrible fusion abomination. But it turns out author Julie Sahni had...
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I make kimchi fried rice all the time, but it's always a haphazard affair. Half a dozen vegetables go in along with a mound of chopped kimchi and a couple eggs. I turn the heat to high and stir...
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--> I first encountered crab fried rice at Spoon Thai, up in Chicago's Lincoln Square neighborhood. It was an afterthought of an order, but I kind of fell in love with it. Instead of greasy and heavy, it was...
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Later in the week we'll be excerpting some complex, innovative Chinese recipes for more accomplished home cooks. But for today, here is a light, simple version of sausage, shrimp, and chicken fried rice, excerpted from this week's Cook the Book...
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Sometimes a classic is all you want to eat, and this fried rice recipe, amalgamated from Mark Bittman's How to Cook Everything and an old copy of Martha Stewart's Everyday Food magazine, is pretty much your straight-up classic fried rice....
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