303 fried rice recipes

A simple but succulent chicken dish that has an amazing aroma that even your crockpot will enjoy.

Escargots de Montpellier served over garlic croutons with pancetta, walnuts, anchovy, parsley, and a splash of Armagnac. A rustic French snail appetizer.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Turn on the oven for this succulent dish that will have you licking your lips and your fingers!

Hearty Tuscan bean soup with pancetta, sage, and ditalini pasta simmered in chicken broth. This rustic Italian pasta e fagioli feeds a crowd with creamy cannellini beans and sharp Romano cheese.

Italian vegetable hoagies stuff baguettes with balsamic-marinated artichoke hearts, tomatoes, provolone, romaine, red onion, and pepperoncini. A 15-minute vegetarian sandwich packed with Mediterranean flavor.

Shrimp, cod, and calamari sautéed with garlic and tossed with tagliatelle in a simmered tomato-wine sauce with mussels on top. A showstopping Italian seafood pasta for a crowd.

Greek pizza topped with tomatoes, thin zucchini, tangy feta, black olives, and oregano on a crisp crust. A lighter, vegetarian pizza with bright Mediterranean flavors, ready in 30 minutes.

SPAM breakfast skillet with hash brown potatoes, bell peppers, onion, eggs, hot sauce, and cheddar cheese. A one-pan breakfast scramble that feeds a crowd.

A simple yet scrumptious side dish that can accompany any meal you make this summer!

Everything in this recipe combined perfectly, looks beautiful, tastes so good.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Thick and hearty, great with a grilled cheese sandwich or on its own.

Oriental Treasure Soup is a DIY hot pot with homemade chicken broth flavored with soy sauce, sherry, and ginger, served with tofu, noodles, mushrooms, and fresh toppings guests choose themselves.

By adding extra fish such as a lobster per person this will become a meal instead of a soup.