Traditional recipes for pork fried rice call for leftover rice. This is great if 1. you remember to make extra rice. 2. you know in advance that one night you'll crave pork fried rice. Since it's a dish I used to order from Chinese restaurants on busy nights, I tend not to crave it in advance. So I created a workaround: I prepare it the same way I do rice pilaf. It's easy. Here, I'll show. you. . . .
Until recently, chicken and dumplings weren't part of my life. I was like Olaf from Frozen-- who loves the idea of summer but had never experienced it. Chicken and dumplings sounded amazing but I just never got around to making them. It was time for that to change! Thankfully this winter, full of polar vortexes, gave me the chance!
Although I'd never made (or eaten!) chicken and dumpling, I'd read about them plenty. So I knew there were two kinds of dumplings, fluffy and "slick," I wanted to make the fluffy variety simply because slick dumplings sound like noodles. As an Italian, I already eat a lot of noodles. A lot. Fluffy dumplings it had to be! . . .