Season each egg with salt and fry, rotating pan to encourage even cooking, until edges are lacy and crisp, whites are set and yolks are still runny, 3-5 minutes.

Servings: 4 Ingredients: 1 bunch scallions, thinly sliced 1 cup lightly packed fresh cilantro, roughly chopped 1 Fresno or jalapeño chili, stemmed, seeded and minced 2 tablespoons unseasoned rice ...

Preparation Step 1 Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a ...

Sobameshi is a savory Japanese stir-fry that combines steamed rice and chopped noodles in a single pan. Cooked with ...

This crispy salt and pepper chicken is a Chinese takeaway classic and it goes well with a variety of side dishes. A classic pairing is white rice, fried rice, or lo mein style noodles to really ...

While stir-frying, place the shrimp back in the wok with the salt and pepper. Continue to consistently stir-fry for about 15 to 20 seconds, until well incorporated.

Liberally season chicken thighs on both sides with salt and pepper. When the oil is hot, add in chicken three at a time and let sear. Flip once and sear the other side.

Rice of the Prairies (Cavena Nuda) can be popped like popcorn. The taste is great although the grains only puff up slightly. You can toss with salt and pepper, or any spice combo that you like. You ...