1,654 fried rice recipes

Canned salmon spread with mayo, pimentos, dill, horseradish, and tarragon vinegar. A no-cook party appetizer ready in 10 minutes. Serve on brown bread or crackers.

Hearty hamburger and pearl barley soup with cabbage, carrots, and tomatoes in a balsamic-spiked beef broth. A frugal, freezer-friendly one-pot meal that stretches a pound of beef across six bowls.

Tomatensalat is a classic German tomato salad: ripe tomatoes marinated in a tangy vinegar and herb dressing with basil, thyme, and a splash of Worcestershire. Chilled for an hour, then served over crisp lettuce. Pairs with schnitzel or bratwurst.

Creamy potato soup loaded with tender PEI spuds, carrots, and herbs makes a comforting Maritime classic that's ready in under an hour for cozy family dinners.

Stewed lamb shanks braised with great northern beans, tomato, red wine, rosemary, and bay. A rustic Italian-style one-pot dinner with fork-tender meat falling off the bone.

In this recipe, we use both salsa and tomato sauce to make this quick and delicious chili. We like serve this warm chili over a toasted hamburger bun, but just having it directly from the pot is absolutely divine.

Houlihan's baked potato soup copycat with real baked russet potatoes, butter-onion roux, cream, and instant potato flakes for thickness. Topped with cheddar, bacon, and scallions.

Boston chowder with fish and clams, potatoes, carrot, onion, and milk. A light, simple New England-style seafood chowder finished with fresh savory and thyme.

Chinese-style chicken in plum sauce with fresh ginger, sherry, carrots, and celery. Bite-sized chicken simmered in a glossy, sweet-tangy plum gravy thickened with cornstarch.

On a cold day, let this delicious roasted winter squash soup warm up your whole body.

Hearty garbanzo bean soup with carrots, celery, onion, and lemon juice, finished with a swirl of sour cream and fresh dill. A creamy Mediterranean-leaning bowl.

A cold seven bean and barley salad tossed with creamy avocado, cucumber, pimentos, and a simple herb vinaigrette. High-protein, plant-based, and served chilled.

Italian stuffed meatloaf layered with zucchini, mushrooms, black olives, and mozzarella, blanketed in spaghetti sauce. A showstopping party loaf that serves a crowd of twenty.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Greek-style lamb meatloaf stuffed with crumbled feta cheese and toasted pine nuts, seasoned with basil and rosemary, topped with tomato sauce. Serve with pita bread.

Clam and corn chowder with minced clams, creamed corn, and dill in a milk base. A pantry-friendly chowder ready in 20 minutes from start to bowl.