1,654 fried rice recipes

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.

Post-Thanksgiving turkey enchiladas with green chiles, Monterey Jack, and sour cream rolled in corn tortillas with a homemade chili-cumin red sauce. Leftover turkey, reinvented.

Finnish fish chowder layered with salmon, clams, shrimp, bacon, potatoes, and red cabbage in a milk broth. A hearty Nordic soup that freezes beautifully.

Roasted potato and surimi salad: red potatoes roasted hot with garlic, then tossed with imitation crab, hard-boiled eggs, and a dilled mayo-yogurt dressing. A lighter upgrade to classic potato salad.

Four-day vegetable soup that evolves with new ingredients each day. Start with cabbage, carrots, turnip, and rosemary, then build on it with beets, spinach, and chickpeas.

Weeknight chicken quinoa stew cooks like a creamy risotto, simmering protein-rich quinoa with chicken, carrots, peas, and tomatoes in a parmesan-laced milk broth. A cozy, veg-packed one-pot dinner ready in under an hour.

Herbed beef and vegetable stew braises chunks of beef in tomato, white wine, and Italian herbs, then finishes with carrots, mushrooms, green beans, and celery. A classic Sunday Dutch oven dinner.

Rotini with shiitake mushrooms marinated overnight in olive oil and red wine vinegar, tossed with prosciutto, sun-dried tomatoes, olives, white wine, and toasted pine nuts.

It's important to cut potatoes into very small pieces, so that they are done by the time the pastry is brown.

A traditional slow cooked split-pea soup that's loaded with flavor.

This succulent dish is easy to make and tastes wonderful with rice, toast or buttered noodles.

A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!

Grilled Venison Chop with Chestnut Twice Baked Potato recipe

English muffin mini pizzas with mozzarella, tomato sauce, oregano, and your choice of pepperoni, sausage, anchovy, or mushroom toppings. Ready in 15 minutes in the microwave.

Carbonara-style pasta with ground beef, mushrooms, and parmesan in a silky egg-coated sauce. No tomato, no cream, just pantry ingredients and a quick stir at the end.

Moroccan-style couscous steamed over a spicy chickpea stew with carrots, zucchini, corn, and warm spices. A traditional one-pot vegetarian meal where the couscous absorbs the aromas of the stew below.