Sticky, tender, salty-sweet baby back ribs garnished with cilantro and crispy garlic.
This fried rice recipe—which comes from chef Anthony Rose of Toronto’s Fat Pasha, Big Crow, Rose and Sons, and Schmaltz Appetizing—is a million, trillion times better than takeout.
What makes this dish so “special” is the way in which you prepare the rice. What you’re looking for is a perfect combination of both crispy and soft textures. Give it a shot, and you’ll see what I mean.