Stir fry 6 shrimps, 1 egg, 14oz of rice in 1 tbsp of sesame oil. Add 2 tsp of Hondashi (trademark) with 1 tsp of soy sauce.

The savory blend of shrimp, chicken, and bacon and the fact that it comes together in 30 minutes makes this dish a total weeknight game-changer.

Add the cold, cooked rice to the pan and break up any clumps with a spatula. In a small bowl, whisk together the soy sauce, Szechuan chili paste, hoisin sauce, oyster sauce, rice vinegar, and sugar.

The savory blend of shrimp, chicken, and bacon and the fact that it comes together in 30 minutes makes this dish a total weeknight game-changer.

I cooked the aromatics until they were aromatic, returned the rice to the wok and tossed in the soy sauce, sesame oil and oyster sauce. Then I added the shrimp.

Shrimp fried rice on its own is great. But with creamy-ketchupy yum yum sauce? It’s, well, you get it.

Though it is common knowledge throughout Asia, many American cooks may not know that the key to perfect fried rice is using previously cooked and chilled rice. Freshly cooked rice can result in a ...

I was raised on shrimp fried rice. The dish was my go-to all through grade school and I can't remember not ordering extra shrimp, extra duck sauce and extra hot mustard from carryout. My current ...

Combine crispy fried rice with sweet and spicy black pepper shrimp, zesty lime juice, bright cilantro and a splash of soy sauce for a bowl that’s savory and satisfying.

Shrimp fried rice on its own is great. But with creamy-ketchupy yum yum sauce? It’s, well, you get it.