Fried rice can be served on its own or as part of a Chinese meal. I like to use a 14-inch flat-bottomed wok, which allows the ingredients to heat up quickly and evenly without overcooking.

Steam the rice according to the instructions below, then chill it overnight in the refrigerator. Before you use it to make fried rice, break up the clumps of rice into individual grains.

Cut the chicken into small cubes and place in a bowl. Add the soy sauce, rice wine, sugar, pepper, cornstarch and ¼tsp salt and mix well. Set aside while preparing the other ingredients.

1. Line a baking sheet with parchment paper. In a heavy saucepan, combine the rice, water, ½ teaspoon salt, and 1 teaspoon of the olive oil. Bring bring to a boil, lower the heat, cover the pan ...

In a heavy saucepan, combine the rice, water, 1/2 teaspoon salt, and 1/2 tablespoon of the olive oil. Bring to a boil, lower the heat, cover the pan, and simmer for 45 minutes, or until tender.

Use it to stir-fry cooked rice. Nutritional analysis: 305 calories; 66 calories from fat; 7.3 g total fat; 2.1 g saturated fat; 96 mg cholesterol; 707 mg sodium; 19.3 g carbohydrate; 5.1 g dietary ...

This recipe, from Compestine’s children’s book, “The Runaway Wok: A Chinese New Year Tale” (Dutton, $18), calls for eggs, edamame and bell pepper — and dried cranberries! — but ...

While the Chinese recipes call for day-old, dried-out, long-grain rice, Korean fried rice is made with short-grain rice, which is starchier. This type of rice takes longer to absorb the oil ...