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Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Fried rice is one of those dishes that doesn’t really need a recipe.

To make fried rice like a pro, use physics. Chefs typically toss fried rice from their woks into the air before catching it again. Launching the rice and its fixings allows the food to cook at a ...

It’s not just re-heated steamed rice, as it would be if you were using a steamer or microwave - it’s an entirely new dish, and one that can be enjoyed on its own. To make the best fried rice ...

Japanese-style fried rice, for example, tends to use Japanese short-grain rice, and medium-grain white rice is common in Chinese cooking. What is the best oil to use for fried rice? This recipe ...

Sometimes, the best meals come from whatever’s hanging out in the fridge. And one of the easiest and far-from-boring ...

Looking for a simple, tasty dinner? Kimchi fried rice makes great use of store cupboard ingredients and is packed with flavour thanks to a spicy kick from kimchi and gochujang. Get all your ...

It’s always worth making extra when you cook rice, so you have some leftover for egg-fried rice the next day. Combine the beaten eggs, sesame oil and salt in a small bowl. Set aside. To make the ...

Prepare all the ingredients before you turn on the wok for this fried rice because once that wok is hot, it’s all about speed. You don’t want to pause in the middle of cooking to cut Chinese ...