Fried rice needs to be crisp and flavorful. That's the key to this easy-to-prepare entree of roast pork, vegetables and fried rice.

When I asked one of my Chinese friends how she cooks her rice, she told me, "You must capture the wok flavor when cooking Chinese food."

She was talking about the smoky flavor that develops when using a very hot wok. Chinese restaurants use special equipment to get their woks as hot as possible.

For home cooking, preheat the wok, add the ingredients and let them sit for one or two minutes before tossing. This allows the wok to return to a high heat after the cold food has been added.

This is a perfect dish for leftover rice and meat. In fact, cold rice makes better fried rice. If you can't find Chinese-style char siu (red roast pork), use deli roast pork or any leftover meats.

This recipe calls for napa cabbage with its thin, crisp, pale green leaves. Hoisin sauce is a mixture of soybeans, garlic, chili peppers and spices. It can be found in the Chinese section of the supermarket.

For easy stir-frying, place all of the prepared ingredients on a cutting board or plate in order of use. You won't have to look at the recipe once you start to cook.

PORK FRIED RICE