This dish is best made with rice cooked 1 to 4 days in advance. Refrigerate for up to 4 days. MSG, such as Ajinomoto or Accent brand, can be found in the spice aisle of well-stocked supermarkets, ...

This speedy fried rice from chef Calvin Eng is a flexible lesson in balancing salty, sweet and savory flavors.

Here, crispy rice and the timeless Denver omelet ... Add ham, corn, and 1/4 teaspoon of the salt and cook, stirring constantly, until corn has started to soften and ham has started to brown ...

Next, mix in 1 cup of corn (canned or boiled both work fine) and let it cook for a few minutes. Add a little hot sauce and a pinch of salt. Then, toss in 1 to 1.5 cups of cooked rice. Leftover rice ...

You don't want the corn and rice to cook unevenly. - So just leave it on the top. 08:59. Here is a tip from our Chef! 09:01. Add the corn cob to the rice cooker. 09:07 ...

A bowl may contain fresh or stir-fried vegetables, pickles and salsas, beans or legumes, rice or another grain, and cooked proteins, such as meat, chicken, tofu or shrimp. This recipe is ...

What you’re left with is a pure-tasting fried rice, in which the rice and corn — not the cooking fat — star. This smart trick comes from Liew, 39, as documented in his cookbooks “Konbini ...

I like to eat corn raw. To cook it with rice, the cobs are added together with loose kernels to the broth. When the rice is cooked and the lid is opened, the rising steam is from the corn!