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.

Fried rice cakes. 2 cups cooked rice or other grain, chilled or at room temperature. 2 eggs. ... Working in batches, scoop ¼-cup mounds of the rice mixture into the pan.

Once the pan is hot, add a couple of pieces of the rice cutouts to the pan, being careful not to crowd the pan. Fry until golden brown on both sides, 1 to 2 minutes per side. Transfer the fried ...

Add reserved rice cakes and cook, stirring, until golden brown in spots, 2–3 minutes. Transfer to rack with chicken. Reduce heat to medium-low and carefully pour in reserved dressing.

Then, we’d pan-fry the cakes until they had perfect spongy middles, with lacy, crisp edges. The aroma of gently toasted rice would move through the apartment like a warm balm. And, of course, we ...

If you are making your own gochujang, start with that first. It could not be simpler. Simply pop all the ingredients into a bowl and whisk to combine. Transfer the sauce to a clean jar. It will ...

Ingredients. 500 g daikon radish, peeled and grated; 250 ml (1 cup) water; 60 ml (¼ cup) vegetable oil, plus extra for greasing; 1 tbsp dried shrimp, rinsed, soaked for 20 minutes in warm water ...

Sheet Pan Fried Rice • 3 cups (from 1 cup uncooked) jasmine rice, cooked and cooled • 1/3 cup onion, finely chopped • 2 scallions, sliced • 2/3 cup frozen peas and carrots, thawed and ...