And if you're already a gyoza lover who can't get enough, Tokyo restaurant Kagurazaka Hanten has a deal for you: a gyoza at 2.5 kilograms (5.5 pounds) that's yours for free, along with bragging ...

Got rice and eggs? Recipe #1: Egg Fried Rice Ingredients: 1 glass of rice 2 glasses of water Salt (to taste) 4 eggs Olive oil Instructions: Heat olive oil in a pan and fry the rice for 2 minutes.

Repeat pulling the almost set egg while letting the runnier egg run around the pan. In as short as 15 seconds, you should have very silky, barely set folded eggs with ripples. Place it on top of ...

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life.

In a medium saucepan, bring 2 1/4 cups of water to a boil. Add the rice and a generous pinch of salt, and return to a boil. Stir once; cover and simmer over low heat until the rice is tender and ...

Add in the egg and rice mixture, and stir fry on medium heat until fluffy and dry. 7 /10. Season with soy sauce (or salt). 8 /10. Add in the shrimp and mix well.

8 cloves garlic, thinly sliced; ⅓ cup neutral oil, such as grapeseed; Kosher salt; 3 cups day-old cooked white or brown rice, chilled; 2 teaspoons toasted sesame oil ...

Alternatively, you can boil the gyoza. For sui gyoza (boiled dumplings): Fill a medium pot halfway with water and bring it to a boil. Add six or seven gyoza to the water and simmer for 4 or 5 minutes.

2 teaspoons sesame oil. 1 green onion, sliced. 1 tablespoon olive oil. 4 ounces ham, cut into ½-inch cubes. 2 ounces fresh shiitake mushrooms, stemmed, caps cut into 1-inch wide slices ...