284 fried rice recipes

A no-cook Texas caviar dip with black-eyed peas, jalapenos, tomatoes, and bell peppers tossed in a cumin-oregano vinaigrette. The ultimate make-ahead Super Bowl snack that feeds a crowd.

Truffled potato stew with new potatoes braised in white wine and vegetable consomme with leeks, garlic, and thyme. Finished with shaved fresh truffles and asparagus tips.

Fresh porcini tomato sauce with white wine reduction, garlic, and ripe tomatoes. A quick vegetarian pasta sauce ready in 30 minutes with earthy, rich flavor.

Microwave stuffed mushrooms with Parmesan, sherry, and crispy crumb filling. Diabetic-friendly vegetarian appetizer ready in just 15 minutes with simple pantry staples.

A traditional Italian way to cook rice which results in a creamy side dish

Warm turkey and sweet potato salad tossed in a creamy tarragon mustard dressing with peppery watercress and butter lettuce. A hearty, satisfying way to use leftover turkey.

Spicy black bean salad dressed with lime, champagne vinegar, jalapeños, cayenne, and fresh mint. A make-ahead vegan side with bright heat from dried beans cooked from scratch.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Pâté de poulet en gelée layers poached chicken, broiled chicken livers, poached vegetables, and apple in individual aspic molds. Elegant French cold starter set in savory gelatin.

Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.

Bulgur wheat baked with roasted eggplant, fresh spinach, roasted garlic, bell peppers, currants, and slivered almonds. A vibrant vegetarian casserole packed with Mediterranean flavor.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.