1,654 fried rice recipes

Pasta and potato stew with elbow macaroni, red potatoes, kidney beans, and Roma tomatoes in a red wine vegetable broth. A hearty Italian-inspired vegetarian stew thickened by pureeing.

Buttermilk Monterey Jack Bread with Rosemary and Basil recipe

Classic boeuf bourguignon, beef slowly braised in red wine until fork-tender, with smoky bacon, sweet little onions, and buttery mushrooms. The deeply savory French beef stew worth the slow oven time.

Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.

Mexican pork-garlic stew with hominy: slow-simmered pork shoulder and smoky chorizo built on 14 cloves of garlic, cumin, coriander, and fennel. A pozole-inspired bowl finished with lime, cilantro, and scallions.

Mini pumpkins stuffed with herbed rye bread cubes, carrots, celery, and onion, baked until tender. A vegetarian fall main dish that doubles as a stunning table centerpiece.

Silky braised eggplant with chopped pork, stir-fried in a hot wok with garlic, ginger and Thai chili paste. The eggplant turns meltingly soft and drinks up a savory, dark-soy sauce.

Northern white beans slow-simmered with pancetta, bratwurst, and chicken in chicken stock with thyme and bay leaves. A hearty one-pot bean stew with real depth.

West African peanut soup with chicken broth, peppers, and chunky peanut butter creates a rich, spicy bowl ready in 30 minutes for easy weeknight dinners or meal prep.

Vegetarian sweet and sour pasta salad with kamut spirals, kidney beans, black beans, and red bell pepper tossed in a tangy shoyu-barley malt dressing. Protein-packed and potluck-ready.

Tex-Mex tuna noodle casserole with cottage cheese, sour cream, green chilies, and salsa, topped with a crunchy cashew-cracker crust. Ready in 40 minutes.

Corn on the cob drenched in a from-scratch British barbecue sauce with malt vinegar, Worcestershire, ginger, green chili, and a splash of dry sherry. Tangy, smoky, and utterly different.

Twice-baked stuffed potato for one loaded with cheddar, Parmesan, mushrooms, green pepper, and tomato. A single-serving meal using yogurt instead of sour cream.

Make-ahead brunch egg casserole with sourdough bread, cheddar, Swiss cheese, and green chilies baked in an egg custard. Assembled the night before and baked the next morning.

Championship-winning BBQ ribs from the 1991 Memphis in May World BBQ Contest. Hickory-smoked with a homemade dry rub and basted with a vinegar-ketchup-molasses sauce that ages for weeks.

Hearty Hungarian-style cranberry bean soup with kolbasz sausage, thickened with a bacon dripping roux and sour cream. Old-world comfort food that sticks to your ribs.