There are too many varieties of rice to count, and the type that you use matters greatly if you're trying to make restaurant-quality fried rice at home.

Rice. Shocking, I know, but not just any rice! The ideal choice for fried rice is jasmine or long grain white rice; these longer grains are less starchy and tend to fluff up without sticking together.

Cook your rice as normal, and if you have options in front of you, the best variety for takeout-worthy fried rice is jasmine. It is medium-long and not too sticky, which will lend itself better to ...

Nigerian fried rice, seasoned with curry powder, dried thyme and a handful of aromatics, inspired this weeknight-easy meal-in-a-skillet. Related Articles An expert’s best advice for cooking over ...

The case of a 20-year-old who died in 2008 after eating five-day-old pasta has been resurfaced because of some YouTube videos, Reddit posts and TikToks.

Use cold rice. Any rice will do — brown, jasmine, even sushi — as long as it’s cold. Day-old is best. This way, the grains are dry and distinct, assuming you fluff up the rice after you cook it.

“As a chef, I will never make egg fried rice again,” Wang Gang, a celebrity chef with more than 10 million online fans, pledged in a video message on Monday.