It was very rich tasting, but without the oiliness that one usually gets in fried rice served at Chinese-American take-out joins. When I returned to Hong Kong, I headed for a traditional Cantonese ...

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.

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.