Rice & Fire: Real Chinese Fried Rice & One-pot Meals for Your American Kitchen

Fifty fried rice recipes. One skill you own forever. Most people think fried rice is a way to use up leftovers. In a Chinese kitchen, it is an art form — and it starts with cold rice, a hot pan, and knowing when to stop stirring. RICE & FIRE is the third book in Kelvin Monk’s Chinese Home Cooking for Your American Kitchen series. After 99 main dishes (TAKEOUT FAKE-OUT) and 50 soups (QUICK & SOUL), this one completes the table: rice. Inside you’ll find:
• 10 Fried Rice 101 recipes — master the fundamentals, from egg fried rice to cleanup-day fried rice
• 10 Takeout Hits — General Tso’s, Kung Pao, Mongolian Beef, Singapore-Style Curry and more, reinvented at home
• 10 From the Sea — salmon, shrimp, scallop, crab, and oyster fried rice
• 10 Land Animals — pork, beef, chicken, lamb, and Chinese sausage fried rice
• 10 One-Pot Rice Meals — clay pot rice, braised rice, rice cooker meals, sticky rice What makes this book different:
✓ US standard measurements — cups, tablespoons, pounds — no conversion needed
✓ Every recipe tested on a standard electric coil stove with a 12-inch nonstick skillet
✓ All ingredients available at regular American supermarkets or Asian aisles
✓ Clear difficulty labels — [Easy] and [Medium] — so you know what you’re getting into
✓ Dietary tags for every recipe — GF, GF-adaptable, Vegan, Vegetarian
✓ Kitchen Notes and Swap It sections with every recipe — learn the why, not just the what
✓ No wok required — a frying pan is all you need No special equipment. No mystery ingredients. Just real fried rice. Disclosure: This publication uses AI-assisted drafting and AI-generated food imagery, fully human revised and tested. “`