As with every recipe for fried rice, start with cold (or at least room temperature) cooked rice. It doesn’t work with rice hot out of the cooker, which becomes heavy and stodgy when stir-fried.

I take a pretty freewheeling approach to making fried rice – I look to see what’s ... for another dish.) Slice the Chinese kale stem into rounds about 5mm ( ¼in) thick.

Every family makes their own unique version of fried rice, a classic Chinese dish. When I was growing up, my parents always ...

Egg-fried rice is a classic Chinese dish. Fast, easy and this one is also vegetarian. It’s a tasty way to use up leftovers, especially cold rice. Heat a wok until smoking and add half the ...