By: Chef Craig Wong (This recipe was originally published in “Toronto Life”) Ingredients ½ pound of shrimp 1 cup sliced mushrooms 3 eggs 2 cups of cooked, cooled rice ½ cup diced pineapple 1 cup spinach 2 cloves of garlic 2 ounces soy sauce 2 ounces of neutral oil such as canola or grapeseed Directions…
By “Nick”It’s the perfect hangover meal, broke student meal, desperation meal. Everyone knows fried rice.It’s the quintessential, ubiquitous, iconic Chinese rice dish that’s a staple at food courts and fine dining restaurants alike.There are versions in Japan (chahan), South Korea (bokkeumbap), and even Ecuador (chaulafan), not to mention chef-y takes by Danny Bowien and Jean-Georges,…