I take a pretty freewheeling approach to making fried rice – I look to see ... tails and shells to make shrimp stock, for another dish.) Slice the Chinese kale stem into rounds about 5mm ...

The Thai version of lap cheong (wind-dried sausage) is larger (in diameter) and a little sweeter and softer than the Chinese one ... When cooking the rice with shrimp paste, be sure to turn ...