Fried rice has become a staple in my kitchen because my kids absolutely love it. Unfortunately, I haven’t found a Chinese restaurant nearby that makes it just the way we like, so I decided to make it ...

Chinese sausage is one of my favorite flavor boosters. I nestle it into rice while it’s cooking for super-aromatic steamed rice, put it on a Chinese bao board to celebrate Lunar New Year, and always, ...

Good fried rice calls for cold, cooked rice. 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 ...

This fried rice formula has been my go-to 15-minute dinner for years. It’s how I use up about-to-wilt scallions and leftover rice and my refrigerator staples of laap cheung sausage and eggs. Even ...

This is a story about Thanksgiving traditions and my hidden talent. (More on the talent later.) Those of us who can’t trace our ancestry to the Mayflower are left to create our own Thanksgiving ...

A variation of the pork Chinese sausage often found minced in fried rice, this poultry version offers a less fatty option; even the package says "Extra Lean." But don't worry--there is still enough ...

Serious question: How many of the sides on your Thanksgiving table actually excite you? And how many are you just returning to, year after year, out of obligation, or some misguided sense of tradition ...

Special note: This rice needs to be soaked for several hours or even overnight, so prepare in advance. Makes about 8 cups, enough to stuff a medium-size turkey, and then some. Soak rice in cold water, ...