First time in the kitchen? Don't fret! Cooking is as simple as 1-2-3. I have provided easy to follow directions that will make cooking a breeze for you! Just read the steps of the type of fried rice you want to make, and you will be set! This ebook has a variety of fried rice recipes you can choose from-suited for anyone, anytime! I have also consulted many mothers and fathers about their methods of making all sorts of fried rice. There's trial-and-error in everything, so be adventurous and creative with your cooking. Don't forget to have fun cooking and enjoy your meal!

With 100 recipes, this is the first book to explore the vibrant food culture of Macau—an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and Indian foodways—as seen through the lens of the cult favorite Chicago restaurant, Fat Rice. An hour’s ferry ride from Hong Kong, on the banks of the Pearl River in China, lies Macau—a modern, cosmopolitan city with an unexpected history. For centuries, Macau was one of the world’s greatest trading ports: a Portuguese outpost and crossroads along the spice route, where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food. The Adventures of Fat Rice is the story of how two Chicago chefs discovered and fell in love with this fascinating and, at least until now, unheralded cuisine. With dishes like Minchi (a classic Macanese meat hash), Po Kok Gai (a Portuguese-influenced chicken curry with chouriço and olives), and Arroz Gordo (if paella and fried rice had a baby), now you, too, can bring the eclectic and wonderfully unique—yet enticingly familiar—flavors of Macau into your own kitchen.

The founder of the five-city LuckyRice festival presents a collection of recipes inspired by the contemporary flavors of Asian cuisine in a range of cultures, sharing insight into their culinary traditions while adapting classic flavors for modern American kitchens.

#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.

Describes the benefits of a whole food, plant-based diet free of sugar, salt and oil, and provides recipes.

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. With this cookbook, you are on the right path to improving your fried rice cooking experience. You will be equipped with everything you need to do this. Are you excited yet? No? Okay, think about the fact that you are about to learn how to cook fried rice with techniques from different countries. Think about the fact that you will have access to rich varieties of recipes. Excited now? You sure are. So, why don't you grab this book, and be on your way to enhance your fried rice cooking experience?

This polyphonic collection of twenty-five stories presents a multitude of Malaysian perspectives spanning age, gender, and class. Yow char kwai hawkers compete for customers on a busy city street. Marital dynamics unfurl at an abortion clinic. On an island, a man's infatuation with a veiled woman takes a supernatural turn. A woman writes to her brother about their dead cat. Characters in these stories connect through chance encounters and fateful events. Their narratives are inevitably coloured by the social tension and occasional absurdities of a multicultural society. Shortlisted for the 2009 Frank O'Connor International Short Story Prize.