This is a basic recipe for fried rice that you can add to what you want.
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Kung Pao chicken is often served during the Chinese new year season. This recipe stir-fry has a little less heat than what you find on many versions of Kung Pao chicken restaurant, making it easier to pair with wine, beer or spirits. It includes a nutritional breakdown.
This is a variation on the classic Moo Shu pork plate, using the chicken breasts and flour tortillas. Taste of scrap large heated for lunch the next day.
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