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.

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.

If you’ve ever craved fried rice but didn’t feel like standing over a hot skillet, I’ve got a game-changing trick for you—sheet pan fried rice. This method and recipe, shared by content ...

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 ...