This isn’t wimpy fried rice – it’s packed with big and bold flavors from garlic and ginger, and there’s enough soy sauce to make each bite fabulous. But the secret ingredient is fish sauce!

There's one major cooking mistake you might be making that's preventing your fried rice from becoming perfectly crispy.

1. Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the ...

1. Cut the tuna into very fine dice and combine in a bowl with the hot sauce, soy sauce, mayonnaise and sesame oil. 2. Scoop ...

Use soy sauce if you like; if not, season the rice with fine sea salt. For a Thai version of fried rice, add fish sauce (instead of soy sauce) and some chopped red bird’s-eye chillies ...

Salted fish is meant to be eaten in small quantities, almost as a condiment, to flavour a mouthful of rice or steamed ... ginger, or fried and served with a dipping sauce of pepper, salt and ...

This perfectly tender and delightfully crispy fried ... ocean fish for us to try: skin-on speckled trout and mahi-mahi. He dredged those fillets in a 1-to-1 ratio of tapioca starch and rice ...

Shrimp fried rice on its own is great. But with creamy-ketchupy yum yum sauce? It’s ... or use another sturdy fish like cod instead of the salmon. My favorite modification comes from a commenter ...