Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetite. When Chef Mario Scordato isn’t making fresh pasta at his primary business, ...

We may receive a commission on purchases made from links. When North American home cooks think of "fried rice," many picture the kind you get in a Chinese takeout box. The term, however, can apply to ...

From the choice of rice to the final toss in the wok, every step in fried rice making matters. Restaurant chefs swear by cooking ingredients separately, using day-old rice, and layering seasonings for ...

As much as I love bread—baking and eating it—rice is in my soul. I'm not ashamed to say I have no problems plowing through a 25-pound bag by myself. It's a surprise to no one that there is almost ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. I don’t really believe in fried rice recipes. To me, fried rice is meant to be an empty canvas filled with an ...

Why rice prep matters: Cooking rice ahead and letting it dry overnight prevents sogginess and helps it soak up more flavor during frying. Heat is everything: Using high heat with the right oil creates ...

If you want unforgettable fried rice that tastes like the kind you'd get a restaurant, there's one integral ingredient that ...

According to the new cookbook, “Mostly Meatless” from America’s Test Kitchen, in cultures where rice is a staple, it’s common to serve the versatile grain for breakfast. It is often accompanied by ...