Fried rice is traditionally made in a round, high-sided wok. You're not out of luck if you don't have one, though, as long as you keep this tip in mind.

The wok's curved, concave shape doesn't have as much flat surface area as a skillet, as it's made for stirring and flipping. But those moves aren't necessary for fried rice to retain its flavor.

Place a wok over a high flame and, when it’s hot, pour in about 45ml (3 tbsp) of cooking oil. Swirl the wok so it’s entirely coated with oil. When the oil is very hot, add the gai lan, carrot ...

Typically, the meat or hardier vegetable (whatever takes the longest to cook) is put into the very hot oil at the bottom of the wok and stir-fried until it is about halfway cooked. It is then ...

Use a wok (if you have one). A wok is the traditional implement, and it’s still the best at dispersing heat. Ideally, the wok will be well-seasoned cast iron or carbon steel.

3. Push rice to the side of the wok and add remaining ½ tablespoon oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble the egg, breaking it into small bits.

Cooking fried rice is all about immediacy, but you can begin with a mise of all kinds of leftovers. My mom, for instance, always packed doggy bags of the scraps of roast beef and rib-eye from ...