Don’t tell the rice, but the star of this dish is really the corn. Summer corn is sweet and shiny and special, and it deserves to be celebrated. Using nearly twice as much corn as cooked rice is in ...

This dish is best made with rice cooked 1 to 4 days in advance. Refrigerate for up to 4 days. MSG, such as Ajinomoto or Accent brand, can be found in the spice aisle of well-stocked supermarkets, ...

Washington Post I always joke that salt, sugar, MSG is the Chinese trinity seasoning mix,” chef Calvin Eng told me recently.

What you’re left with is a pure-tasting fried rice, in which the rice and corn — not the cooking fat — star. This smart trick comes from Liew, 39, as documented in his cookbooks “Konbini ...