I’ve borrowed the creamy sauce and some of the crisp vegetables of the Indonesian salad gado gado and combined them with the crispy rice of nam khao. Traditionally, you’d roast and use whole ...

An old-school Korean rice omelette is often served with a tangy demi-glace inspired sauce which was common in restaurants serving western-style food known as gyeongyangsik during the 80s.

Separate out the rice well by pressing into any clumps with a spatula and continue to cook through for 3–4 minutes before pouring the sauce evenly over the rice. Stir-fry for a further 1–2 ...

But with creamy-ketchupy yum yum sauce? It’s ... to recreate it with leftover roast chicken and rice, with all the spices. It was pretty good! But next time, I’m starting from scratch and ...

Add the rice and soy sauce and cook, stirring occasionally ... Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.