Egg Fried Rice
The test of any wok cook: separate grains, wisps of egg through every mouthful, and that faint smoky note from the…
Thirty minutes or less, start to plate, with nothing skipped. 67 tested recipes, ranked by what readers cook most.
The test of any wok cook: separate grains, wisps of egg through every mouthful, and that faint smoky note from the…
Mayonnaise on the outside instead of butter, two cheeses for flavour and melt, and eight minutes over patient…
Four ingredients, twelve minutes, and one of the great late-night dishes of the world. The whole thing turns on how…
The most useful stir-fry in the repertoire: velveted beef, crisp-tender broccoli and a savoury oyster sauce gravy…
Real teriyaki is a technique, not a bottled sauce: chicken pan-fried until the skin crackles, then glazed in a…
The dish every Chinese household cooks and no restaurant bothers to: eggs scrambled soft, tomatoes cooked down to a…
Thailand's most-eaten dish: minced pork fried hard with garlic and chillies, tossed with holy basil, and served over…
Indonesian fried rice built on kecap manis and terasi, topped with a fried egg and prawn crackers. Every household…
Tomatoes, anchovies, olives, capers and chilli — a sauce built entirely from the store cupboard in the time the…
Soft egg noodles tossed rather than fried, coated in a glossy soy and oyster sauce with chicken and crisp…
Genoese pesto made the traditional way, with basil bruised rather than blitzed, so the sauce stays emerald green…
Springy egg noodles tossed with chicken and vegetables in a savoury brown sauce, with a few noodles crisped against…
Two ingredients, one technique, endless opportunity to get it wrong. This cacio e pepe recipe uses a Pecorino slurry…
Wheat noodles fried on a griddle with cabbage, pork and a thick fruity brown sauce, finished with aonori, bonito…
Chicken and egg over rice — the name means "parent and child" — simmered together in a sweet-savoury dashi until the…
Chewy rice cakes simmered in a sweet-hot gochujang sauce until it clings. Korea's favourite street snack, and it…
Wide rice noodles charred in a screaming wok with dark soy, egg and Chinese broccoli. The dish is defined by wok…
Thinly sliced beef and onion simmered for four minutes in dashi, soy and mirin, then tipped over rice. Japan's…
Very ripe plantain sliced on the diagonal and fried until the sugars caramelise into a dark crust around a soft…
Angry pasta, and rightly so: garlic bloomed slowly in olive oil, dried chilli, and tomatoes cooked hard enough to…
Tuna mayonnaise under melted cheese on griddled bread, in the diner tradition. The tuna is dressed with celery and…
Fried rice with pineapple, cashews and a curry-scented edge, served in the hollowed shell if you are feeling…
A properly made quesadilla is about the cheese pull and the crisp, blistered tortilla — nothing more. Ten minutes…
Hot dogs on sticks dipped in a sweet cornmeal batter and deep fried until the coating is crisp and hollow-sounding…
Thin pork loin fried fast and finished in a ginger, soy and mirin sauce that reduces to a glaze in under a minute…
The ancestor of both carbonara and amatriciana: guanciale, pecorino and black pepper, with no egg and no tomato…
Thin pork steaks marinated in white wine, garlic and paprika, cooked fast in the marinade and piled into a crusty…
A thick, savoury cheese sauce spiked with mustard, ale and Worcestershire, spread on toast and grilled until…
A hot dog buried under diced tomato, mashed avocado and a mountain of mayonnaise. Chile's national street food, and…
Charcoal-toasted white bread with a slab of cold butter and coconut-pandan jam, eaten with soft-boiled eggs seasoned…
Three fried eggs laid over ham and cheese on buttered bread — the Dutch lunch counter standard, named for the…
A thick Danish egg cake cooked slowly in one pan and finished under the grill, topped with crisp bacon, tomatoes and…
Slow-cooked fava beans crushed with garlic, lemon, cumin and a great deal of olive oil — Egypt eats it for…
A South African relish of onions, peppers, carrot and beans cooked hard with curry powder and chilli — served with…
Yemenite-Jewish laminated flatbread fried in a dry pan until the layers separate and blister, served with grated…
Ham and Gruyère between buttered bread, blanketed in béchamel, grilled until it bubbles, and crowned with a fried egg.
Alsatian tarte flambée: a cracker-thin base with no yeast, spread with crème fraîche and covered with onion and…
A halved baguette covered in fried mushrooms and cheese, grilled until melting, and finished with a stripe of…
Chicken thighs seared hard and glazed in a four-ingredient sauce that reduces to a lacquer in the time it takes to…
A properly built quesadilla: cheese against the tortilla on both sides so it welds shut, filling in a thin layer…
Prawns, garlic, white wine, lemon and a great deal of butter, over linguine, in twenty minutes. The prawns come out…
Eight minutes from the fridge to the table. Prawns seared in a screaming pan, then finished in garlic butter with…
Cubes of sirloin seared hard in a smoking pan, then tossed off the heat in garlic butter. Ten minutes from fridge to…
Store-cupboard pasta that tastes like it took an hour: tuna in oil, capers, chilli and lemon, emulsified with pasta…
Cold noodles in a peanut, sesame and black vinegar sauce, thinned with hot noodle water so it coats instead of…
A tin of chickpeas, a tin of tomatoes and a proper spice base, done in half an hour. The onions do not get twenty…
Halloumi griddled until it squeaks and blisters, wrapped with a lemony slaw and a garlic yoghurt. Twenty minutes…
Tinned sardines mashed with lemon, chilli and parsley on charred sourdough. Fifteen minutes, about two pounds a…
Velveted beef seared hard with peppers and onion in a sauce built on a great deal of coarsely cracked black pepper…
Chickpeas crushed with tahini, lemon and capers into something with the texture of a tuna mayo but none of the fish…
Mushrooms cooked hard in a dry pan until they squeak and brown before any fat goes in, then finished with garlic…
Prawns seared 90 seconds a side in a chilli and lime rub, with a crunchy cabbage slaw and a chipotle crema…
Shanghai’s cong you ban mian: spring onions fried slowly in oil until they are dark and brittle, the oil they leave…
Pitta stuffed with raw spiced lamb and grilled until the bread crisps and the fat from the meat soaks into it…
Alexandrian liver: beef liver cut into strips and cooked in seconds with chilli, garlic and cumin. The whole dish…
Eggs broken into a fierce harissa and tomato sauce with merguez and left barely set. Fifteen minutes, one pan, and…
Lamb kidneys seared hard and finished in a mustard cream sauce. Fifteen minutes, and the kidneys must leave the pan…
Calf liver with onions cooked slowly to sweetness and a splash of vinegar at the end. Lyon does it best and does not…
Black pudding fried with apples cooked down in butter. Sweet against iron, and about as good as twenty minutes of…
A French omelette: pale, rolled, and barely set inside. Two minutes of cooking and about a decade of getting it right.
Veal in a lemon and butter sauce that comes together in the pan in about ninety seconds. Fifteen minutes from cold…
Cold rice fried hard with sour kimchi and topped with a fried egg. Twenty-five minutes, and better the older the…
Glass noodles tossed with egg, prawns and vegetables in a light soy dressing. Twenty-seven minutes and lighter than…
Basil pounded with pine nuts and cheese, loosened with pasta water and tossed off the heat. Twenty-two minutes.
Whatever is in the fridge, cut evenly and cooked hard for four minutes in a sauce that clings. Twenty-five minutes…
Bread buttered on the outside, cheese in the middle, cooked slowly until the crust is deep gold and the inside has…
Minced beef cooked with real spices rather than a sachet, in corn tortillas with whatever you have. Twenty-five…