1,322 fred rice recipes

Japanese-inspired rice salad with a wasabi, rice vinegar, and sesame oil dressing. Tossed with crunchy cucumber, red bell pepper, and scallions for a zesty cold side dish.

One-skillet Thai chicken and rice cooked in peanut butter chicken stock with soy sauce, snow peas, ginger, and red pepper flakes. A 30-minute weeknight dinner with big flavor.

An easy yet delicious recipe. I followed the recipe, and used whatever I had on hand. Then just mixed them up, and baked in the oven until the cheese was nicely browned. I let the casserole rest for about 10 minutes, then served it. Overall a great dish.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Wild rice and lentil salad with brown rice, tri-color bell peppers, cherry tomatoes, and fresh herbs in a fat-free tomato-herb vinaigrette. A colorful, high-fiber grain salad.

Chicken with thin noodles in a Asian inspired peanut sauce.

Sichuan-style cucumber stir-fry with pork, chili bean sauce, and numbing peppercorns. A fiery, crunchy 30-minute wok dish that turns humble cucumbers into a bold weeknight star.

Grilled salmon with potato and watercress salad, a smoky indirect-grilled salmon served over pickled red onion potato salad and peppery watercress. Low-fat summer dinner for six.

General Tso's chicken stir-fried with dried red chiles, fresh ginger, and bright orange zest in a savory soy-sherry sauce. The Hunan-style original, faster and lighter than the breaded takeout favorite.

Achara Zuke: Japanese pickled turnips with kombu seaweed, dried chili, and rice vinegar. A crisp, tangy tsukemono made by slow-curing accordion-cut turnips. Side dish or banchan.

Asian flavors add punch to this classic Chinese stir-fry that's so quick and easy from stovetop to plate.

Quick pork stir-fry with rice, snow peas, pineapple, and almonds in soy sauce. Easy 30-minute Asian-inspired dinner with wok or microwave cooking options.

Cold asparagus side dish with a blended sesame-ginger vinaigrette made from toasted sesame seeds, rice vinegar, fresh ginger, and orange juice.

Wild rice with quinoa cooks both grains in one pot with soy sauce for a nutty, protein-rich side dish. The staggered cooking method ensures both grains finish tender at the same time.

Vegetarian spinach, okra, and red pepper steamed and topped with a pureed split pea sauce over brown rice. A protein-packed plant-based meal with tarragon and soy sauce.

Picante red sauce blended from roasted red bell pepper, diced tomatoes with green chiles, soy sauce, umeboshi vinegar, and basil. A smoky, tangy all-purpose sauce for pasta, stuffed peppers, or cabbage rolls.