Food
Molly Yeh’s BEC Fried Rice | Girl Meets Farm | Food Network
Molly serves up a bowlful of Bacon, Egg and Cheese Fried Rice — a tasty breakfast twist!
Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3HmOpWx
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
BEC Fried Rice
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 5 min
Active: 45 min
Yield: 6 to 8 servings
Ingredients
1 1/2 cups (360 grams) short-grain rice
Kosher salt
8 ounces (226 grams) thick-sliced bacon (about 4 slices)
4 large eggs
1 medium yellow onion (170 grams), chopped
4 scallions, chopped, white and green parts separated
1 tablespoon grated fresh ginger
3 cloves garlic, chopped
1 cup (120 grams) frozen peas, thawed
1 cup (104 grams) grated yellow Cheddar
Sriracha, for drizzling
Directions
Put the rice in a fine-mesh strainer and rinse well until the water runs clear of starches. Set aside.
In a medium saucepan over medium-high heat, add 3 cups of water and season with 1 teaspoon salt. Bring to a boil. Add the rinsed rice, then reduce the heat to a simmer. Cover the pan and cook for 15 minutes. Remove from the heat. Do not remove the lid; allow the rice to continue to steam for 10 minutes. Remove the lid, fluff the rice with a fork and cool completely. (Alternatively, you can spread the rice out onto a parchment-lined baking sheet to cool quickly.)
Arrange an oven rack in the upper third position. Preheat the oven to 475 degrees F.
To cook the bacon: In a large, oven-safe, nonstick skillet, add the bacon. Heat the pan over medium heat and cook, stirring occasionally, until crisped, 5 to 7 minutes. Remove the bacon to a wire rack (or paper towel-lined plate). Pour most of the bacon fat into a small heat-safe bowl and reserve, leaving only a thin layer of fat in the pan to cook the eggs. Once the bacon has cooled, transfer to a cutting board and coarsely chop.
In a medium mixing bowl, beat the eggs. Return the pan to medium-high heat. Pour in the beaten eggs and stir to scramble until just cooked, about 2 minutes. Transfer to a plate or cutting board. Season with salt and chop into bite-sized pieces.
Into the hot pan, still over medium-high heat, add a drizzle of reserved bacon fat. Add the onion and scallion whites and cook until softened, 4 to 5 minutes. Add the ginger and garlic. Cook until sizzling and fragrant, about 1 minute. Add the rice, peas, bacon and eggs. Fold together until combined, allowing the rice to heat throughout. Taste and season with additional salt, as desired. Spread in an even layer and cook to crisp up the bottom, about 5 minutes.
Sprinkle with the Cheddar. Transfer to the oven and bake until the cheese is melted and bubbling, 3 to 5 minutes. Allow to cool slightly before serving. Garnish with the remaining scallion greens and a drizzle of sriracha. Leftover rice will keep for a day or two in the refrigerator.
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#MollyYeh #GirlMeetsFarm #FoodNetwork #BEC #FriedRice
Molly Yeh’s BEC Fried Rice | Girl Meets Farm | Food Network
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These rolls are so nostalgic for @choibites, who grew up eating them on picnics, school trips and car rides.
Watch this episode of #CookingWithChoi on Food Network’s channel!
Get the recipe 👇
Kimbap
Recipe courtesy of Esther Choi
Level: Intermediate
Total: 1 hr
Active: 1 hr
Yield: 8 kimbap (4 servings)
Ingredients
5 large eggs
Kosher salt
Vegetable oil, for the skillet
2 medium carrots, cut into julienne strips
One 5.3-ounce can Korean tuna or regular canned tuna in water, drained
2 tablespoons Japanese-style mayonnaise, such as Kewpie
4 cups cooked rice
2 tablespoons sesame oil, plus more for brushing
2 tablespoons toasted sesame seeds
8 full yaki nori sheets
4 slices American cheese
4 slices deli ham
1 English cucumber, cut into julienne strips
1 yellow pickled daikon, cut lengthwise into 1/2-inch-thick strips
Directions
To prepare the filling, beat the eggs in a medium bowl with a pinch of salt. Place a medium nonstick skillet over medium-low heat, add 1/2 teaspoon vegetable oil and a third of the beaten egg and cook until set, about 3 minutes. Flip and cook until fully cooked, 1 to 2 minutes more.
Remove to a baking sheet to cool. Repeat with the remaining beaten egg, adding additional vegetable oil if needed. When cool, cut the eggs into strips.
Add a little vegetable oil to the same skillet over high heat. Add the carrots and a pinch of salt and cook until just wilted but still slightly firm, 3 to 5 minutes. Set aside on a plate to cool.
Mix together the tuna and mayonnaise in a small bowl. Add the rice to a medium bowl and stir in the sesame oil, sesame seeds and 1 teaspoon salt.
To assemble the ham and cheese kimbap, lay a nori sheet on a clean cutting board and spread a thin layer of the seasoned rice over it (about 1/2 cup). Cut a slice of the American cheese in half and arrange the cheese in a row to form a thin rectangle. Place 1 slice of ham, 3 tablespoons each of the egg strips, carrots and cucumber and 1 strip of daikon on top of the cheese in this order. Roll the kimbap tightly and set aside. Repeat the same process using the remaining ham and American cheese to make 4 kimbap.
To assemble the tuna kimbap, repeat the steps above, but substitute one-quarter of the tuna mixture for the cheese and ham in each kimbap to make 4 additional kimbap.
Lightly brush the kimbap with sesame oil. Slice into 1/2-inch pieces and enjoy.
Cook’s Note: For ease of rolling, use a sushi mat.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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This is a nod to the first hotdish Molly ever had that her mother-in-law, Roxanne, made. It’s a balance of creamy and fresh, filled with savory sausage and loads of earthy kale… and the chewy star: wild rice!
#MollyYeh #GirlMeetsFarm #FoodNetwork #Sausage #Wildrice #Hotdish
Get the recipe ▶ https://foodtv.com/4vQeRjg
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sausage and Wild Rice Hotdish
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 20 min (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings
Ingredients
Hotdish:
1 cup (180 grams) wild rice, rinsed well
1 bay leaf
1 1/2 teaspoons kosher salt, divided
8 ounces (226 grams) sweet Italian sausage, removed from the casings
2 medium leeks, white and light green parts, halved and thinly sliced
2 tablespoons extra-virgin olive oil, divided, plus more as needed
1 medium bunch kale (about 10 ounces/283 grams), stemmed and coarsely chopped
2 tablespoons (28 grams) unsalted butter
2 tablespoons (16 grams) all-purpose flour
1 1/2 cups (360 grams) heavy cream
1 cup (240 grams) low-sodium chicken stock
1/4 teaspoon freshly grated nutmeg
4 ounces (113 grams) fontina cheese, shredded (about 1 cup)
1/4 cup (40 grams) grated Parmesan
1 sleeve salted butter crackers, processed into breadcrumbs
2 tablespoons chopped fresh flat-leaf Italian parsley, for garnish
Arugula Salad:
2 teaspoons olive oil
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
4 cups arugula
Directions
For the hotdish: Into a medium saucepan, add the rice and cover with 2 1/2 cups of water. Add the bay leaf and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce to a simmer and cook over low heat, covered, until the rice is cooked through but still has a little bite, 30 to 35 minutes. Drain off excess water, discard the bay leaf and set aside.
Preheat the oven to 400 degrees F.
Heat a large skillet over medium heat and add the sausage. Using a wooden spoon, break up the sausage into smaller pieces and cook until browned, 3 to 4 minutes. Add the leeks to the skillet and cook until just softened, 2 to 3 minutes. Add 1 tablespoon of olive oil if the pan is dry. Add the kale (or as much as will fit) and toss to coat in the oil. Season with 1/2 teaspoon of salt. Allow the kale to cook down enough to add the remaining kale and continue to cook until wilted but still bright green, 4 to 5 minutes. Remove the sausage mixture to a large bowl.
Add the butter into the pan to melt. Add the flour and stir to make a paste. Cook for 1 minute, then gradually whisk in the cream, whisking to thicken before adding more. Gradually add the chicken stock and season with nutmeg and the remaining 1/2 teaspoon salt. Bring to a gentle boil to thicken, about 1 minute. Stir in the wild rice and kale-sausage mixture. Sprinkle the fontina and Parmesan cheeses evenly over top. Mix the cracker crumbs with the remaining 1 tablespoon of oil and sprinkle all over the cheese to cover.
Bake in the oven until nicely browned and bubbly around the edges, 18 to 20 minutes. (Note: depending on the variety of wild rice, you may need to cook longer.) Set aside to cool slightly for 10 minutes.
For the arugula salad: In a medium mixing bowl, whisk together the olive oil, lemon juice, salt and pepper. Add the arugula and toss in the dressing until coated.
Garnish the hotdish with a sprinkling of fresh parsley and serve with a simple arugula salad on the side. Leftover gratin will keep in a covered container in the fridge for up to 3 days.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Molly’s Sausage and Wild Rice Hotdish | Girl Meets Farm | Food Network
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Fried chicken… made Tuscan-style with warm spices and fried herbs!
RECIPE 👇
Pollo Fritto
Recipe courtesy of Gabriele Bertaccini
Level: Intermediate
Total: 1 hr 50 min
Active: 35 min
Yield: 4 servings
Ingredients
1 whole chicken (about 4 pounds), cut into 8 pieces (legs split into drumsticks and thighs, breast halved plus wings), backbone reserved for stock
1/4 cup plus 1 tablespoon fresh lemon juice (from 3 lemons)
2 medium cloves garlic, minced
1 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Vegetable, peanut, canola or olive oil, for frying
1 cup all-purpose flour
2 tablespoons cornstarch
4 large eggs, beaten
1 small bunch rosemary
1 bulb garlic, smashed
Lemon wedges, for serving
Directions
Special equipment: a deep-fry thermometer; an instant-read thermometer
In a 1-gallon zip-close bag, combine the chicken, lemon juice, garlic, salt, a generous grinding of pepper, the cinnamon and nutmeg. Seal the bag and shake to combine thoroughly. Refrigerate for at least 1 hour and up to 2 hours.
When ready to fry the chicken, fill a wok, Dutch oven or large cast-iron skillet with about 1 1/2 inches of oil and heat the oil until it registers 375 degrees F on a deep-fry thermometer. Place the flour and cornstarch in a wide, shallow bowl and season with salt and pepper. Place the eggs in another wide bowl.
Drain the chicken pieces. Mix the flour and cornstarch in a shallow bowl and season with salt and pepper. Dredge each piece of chicken in the flour, shaking off excess, then dip in egg to coat. Let excess egg drizzle off. Dredge again in flour and add to the hot oil; the oil temperature will drop. Fry the chicken, turning the pieces occasionally and maintaining an oil temperature between 325 and 350 degrees F, until the chicken is golden brown outside and the pieces register an internal temperature of 155 degrees F on an instant-read thermometer, about 15 minutes. About 5 minutes before the chicken is done frying, add the rosemary and garlic to the oil.
Transfer the fried chicken pieces and fried rosemary and garlic to a pan lined with paper towels to drain, then transfer to a wire rack set over a baking sheet. Sprinkle with salt. Allow the chicken to rest and for the internal temperature to rise to 165 degrees F, then allow to rest for a full 3 minutes longer. Serve the chicken along with the fried rosemary and garlic and lemon wedges. Alternatively, allow to the chicken pieces to cool to room temperature, then re-fry in hot oil until heated through just before serving.
Copyright 2025 Television Food Network, G.P. All rights reserved.
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Guy Fieri visits The Oinkster in Eagle Rock, CA, a spot known for taking its time with fast food-style favorites, including their famous pulled pork and pastrami sandwich that Guy says you’ll “flip” for.
#FoodNetwork #GuyFieri #California #PulledPork
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Visit The Oinkster: https://theoinkster.com
Follow them: https://www.facebook.com/TheOinkster
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Fast Food But BETTER in California 🤤🔥 | Diners, Drive-Ins and Dives | Food Network
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Michael Symon’s City Chicken isn’t chicken at all! It’s skewered pork tenderloin coated in seasoned breadcrumbs, pan-fried until golden and finished until tender for a crispy, juicy comfort dinner.
#MichaelSymon #SymonsDinners #FoodNetwork
Get the recipe ▶ https://foodtv.com/4402DIz
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
City Chicken
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 10 min
Active: 30 min
Yield: 4 servings
Ingredients
2 pounds cleaned pork tenderloin, cut into even 1-inch cubes
1/2 cup all-purpose flour
1 tablespoon plus 1 1/2 teaspoons sweet paprika
Kosher salt and freshly cracked black pepper
2 cups plain breadcrumbs
2 large eggs, beaten
Olive oil, for cooking
Directions
Special equipment: eight 6-inch skewers
Set up a grill for indirect heat, with one side on and one side off. If using charcoal, pile coals on one side only.
Thread pork cubes onto skewers, dividing evenly, and set aside.
In one bowl, whisk flour with 1 tablespoon paprika and season with salt and pepper. In a second bowl, combine breadcrumbs with 1 teaspoon paprika and season with salt and pepper. In a third bowl, whisk eggs with remaining 1/2 teaspoon paprika and season with salt and pepper.
Season pork skewers with salt and pepper. Dredge each skewer in flour, then egg, then breadcrumbs, shaking off excess between steps.
Heat a large cast-iron pan over direct heat on the grill and add enough olive oil to come about 1/8 inch up the side. Once hot, add skewers in batches and brown on all sides, about 2 to 3 minutes per side, without overcrowding.
Once all skewers are browned, return them to the pan, move the pan to indirect heat, and finish cooking until the internal temperature reaches 150 degrees F, about 15 to 20 minutes more. Serve.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Michael Symon’s 5-Star City Chicken Isn’t Actually Chicken 🤔 Symon’s Dinners Cooking Out
khttps://youtu.be/LHxqCYxE184
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@castin9097
January 7, 2024 at 1:52 pm
omg..that's definitely not your traditionally fried rice. "pinch of salt"…
@CihangirCagatay
January 7, 2024 at 1:52 pm
Dear sis thank you so much for cooking baked salmon and brocoli, you made me so very happy, god bless you and your whole family.
@CihangirCagatay
January 7, 2024 at 1:52 pm
Greetings from Turkey, dear wonderful sister Molly,ı's just watching your latest episode and ı's just wondering could you please cook some awesome vanilla fudge for me and then ı'ill try to cook your recipe right here in my kitchen, ı hope you like the band Vanilla Fudge.
@gilguzman8359
January 7, 2024 at 1:52 pm
I approve! Thanks Molly. 😊
@mikester695
January 7, 2024 at 1:52 pm
HEADS UP. 0:35 "heat safe vessel" I poured sizzling hot browned butter into that exact vessel and it exploded into a thousand pieces. It was probably hotter than that bacon fat, but I did it 20x before with no problem. Using a small cast iron skillet now.
@bhavanithillai
January 7, 2024 at 1:52 pm
I love 💕 the way she ENJOYS😊 her Cooking 🧑🍳
@gracelandone
January 7, 2024 at 1:52 pm
Fried rice with no soy sauce in sight? I don’t think so. Might also be good to mention that previously cooked, cold rice is requisite.
@gmans7859
January 7, 2024 at 1:52 pm
Fridays are our Breakfast for Dinner night. I shall have it ready for my Wife and Son…👨🍳
@caloy6981
January 7, 2024 at 1:52 pm
I WAS with it until she mentioned cheese! & oven! At least she didn't mess up the rice and went with leftovers which is what should be use for fried rice.
@justthetruth2662
January 7, 2024 at 1:52 pm
Dannnnnnnng that looks sooooooo yummy!!!
@deborahcaldwell9775
January 7, 2024 at 1:52 pm
Yes
My cheese choice but your instructions are very followable.
Thank you
@streetfoodnetworkpk
January 7, 2024 at 1:52 pm
Very Nice video Superb
@MoistlyMoist
January 7, 2024 at 1:52 pm
yummy, food didn't look too bad either… 🙃
@Ramatzotti
January 7, 2024 at 1:52 pm
It's all wrong, what a disaster 😂
@cookingwithmeerab7864
January 7, 2024 at 1:52 pm
Plz help me guys 🥺🥺
@davidlowe3615
January 7, 2024 at 1:52 pm
HIYAAAAAAA uncle roger gona roast this like his ex wife spit roast those two guys….sorry children…
@jessicaboisvert3138
January 7, 2024 at 1:52 pm
OMG that looks so yummy minus the spices
@lunk2551
January 7, 2024 at 1:52 pm
Uncle roger incoming
@brendalucas1632
January 7, 2024 at 1:52 pm
Looks delicious
@davesalzer3220
January 7, 2024 at 1:52 pm
Why short rice?
@josephplischke291
January 7, 2024 at 1:52 pm
Good stuff, Molly ! 😀😀😀😀😀
@RobertPeters4674
January 7, 2024 at 1:52 pm
Uncle Roger approved…..maybe. 🤣 Looks good 😋
@chefrandysauce
January 7, 2024 at 1:52 pm
It was so bad, you couldn’t even watch her put it in her mouth. Disgusting
@chefrandysauce
January 7, 2024 at 1:52 pm
Uncle Roger is going to ruin you.