Ingredients: 1 cup cooked rice (preferably a day old) 1/2 cup soya chunks. 1 cup mushrooms, sliced. 1 onion, finely chopped. 2-3 garlic cloves, minced ...

Preparation 1. Preheat the oven to 425 F. Line a 13-by-18-inch sheet pan with parchment paper. 2. Add rice and oil to the sheet pan and toss to coat, breaking up any clumps.

The latter is what I was drawn to when I started thinking about how much I used to love Thai crab fried rice — and how well-suited the lion’s manes would be to making a seafood-free version of it.

First up was a serving of eight fried pork dumplings ($7.99). Fried crispy and served with a savory-sweet Asian-inspired dipping sauce, these dumplings were a solid appetizer.

You don’t need to make your own fried rice to take advantage of this maneuver. Any fried rice, whether take-out or homemade, will work beautifully. Start by re-heating the rice in a nonstick pan ...

3. Add fillings. I like to sprinkle on some cheese on first. Personally, I like adding cheese to rice sometimes; on a practical level, it will hold the rice together a bit.

“I grew up eating fried rice at least like once a week at home,” he said. “It was a fast, quick weeknight meal, and also it was a great way to clean out the refrigerator. There’s no set ...

For the fried rice, they prefer long-grain rice and require two daily batches from all three rice cookers. “It’s almost like using day-old rice,” Tran said of long-grain rice, which easily ...