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.

Add the Mirin, oyster sauce, soy sauce, sesame oil, and white pepper to a small bowl or measuring cup and whisk to combine. Set aside. Heat 2 tablespoons of oil in a large 12-inch skillet over ...

In a small bowl, whisk together the soy sauce, Szechuan chili paste, hoisin sauce, oyster sauce, rice vinegar, and sugar. Pour the sauce mixture over the rice and stir well to evenly coat every grain.

Add the Mirin, oyster sauce, soy sauce, sesame oil, and white pepper to a small bowl or measuring cup and whisk to combine. Set aside. Heat 2 tablespoons of oil in a large 12-inch skillet over ...

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.

Add the pineapple, fish sauce, rice and ¼ teaspoon salt, breaking up any clumps of rice. Cook, stirring and scraping the bottom of the pan to incorporate any browned bits, until the pineapple and ...

1. Shrimp Fried Rice. Inspired by the fire-kissed flavor of Japanese steakhouse and hibachi fare, especially at the Kani House restaurants in Georgia, this quick fried-rice dish is a veritable ...

Douse the shrimp in curry powder to taste, then fully cook them until opaque and firm in 1 tablespoon of olive oil, about 2-4 minutes depending on their size. Set aside.

Shrimp fried rice on its own is great. But with creamy-ketchupy yum yum sauce? It’s, well, you get it. By Emily Weinstein After last week’s newsletter about the food my children eat (and don ...