The rack is seasoned and seared until golden brown and then roasted for a quick 20 minutes.

Add the rice, 1 cup of the Sweet and Sour Cranberry Chutney, soy sauce and eggs.Season with salt and black pepper.

Serve in a large bowl and garnish with scallion greens and additional chutney.. About this recipe.The key to this fried rice recipe is to make sure you don't use just-cooked rice.If you can, use day–old leftover rice, so it's nice and dry.

We like stash leftover rice in the freezer, so we have some ready when the urge to make fried rice hits.. How to Make Takeout-Style Fried Rice at Home.If you don't have leftover rice on hand, cook a batch of rice and spread it out on a rimmed baking sheet.

Place the rice in the freezer to cool and dry out before proceeding with the recipe.. Make ahead.

Store Sweet and Sour Cranberry Chutney in a container in the fridge for up to 2 weeks..It’s highly customizable, so you can manually control a range of settings, though you can also use its automatic functions for fuss-free pulls.

It comes with a built-in grinder and a. milk frother.for an all-in-one appliance.. Fishwife Cantabrian Anchovies, 3-Pack.

Amazon listed Fishwife’s anchovies as a product of the year.I love this brand’s tinned picks, and I think anchovies are a great place to start because you can essentially mix them into anything, like sauces and dressings.