695 fried rice recipes

Creamy vegan tomato, potato, and mushroom soup with soy milk, tamari, barley malt, and basil. Pureed potatoes do the thickening, no dairy needed. A wholesome 30-minute one-pot soup.

A bowl of warm chili is made of quinoa, black beans, spices and lots of tomatoes. Serve it over a bed of rice or with some good crusty bread.

untypical spicy flavor which you like more and more when tasting..

A colourful vegetable mixture accompanies succulent salmon steaks for a quick and easy dish. Great with steamed rice.

This recipe is very easy to make and tastes delicious. It’s my favorite appetizer. This is my method.

A tasty way to use up leftover turkey from Thanksgiving or Christmas dinner. It includes leeks and mushrooms along with the turkey in a traditional flaky pastry.

Great way to turn a bit of leftover turkey into a hearty, filling and inexpensive meal. Improved by adding a dash of soy sauce, sesame oil and splash of rice vinegar when serving.

Cowboy pintos are a hearty vegan bean pot: dried pintos slow-simmered with tomatoes, onion, carrot, celery, thyme and cilantro until creamy. Spoon it over rice or barley for a stick-to-your-ribs meatless bowl.

The way my Grandma used to make it. Very hearty and comforting.

This creamy and earthy rich mushroom soup gets it's earthiness from shitake mushrooms and rich creaminess from cashews instead of cream for a healthier result than a cream based bisque. It sacrifices the fat to deliver flavor.

Vegan black bean and cashew chili with jalapeño, Anaheim chiles, and a splash of beer. Cashews lend hearty body to this meatless chili. Top with avocado, cilantro, and crisp tortilla chips.

Spicy cowboy beans bake pinto beans with smoked ham, green chilies, brown sugar, and chili powder for a smoky-sweet Tex-Mex baked bean side. A long-simmered chuckwagon classic.

Mango and tamarind chutney: slow-simmered jammy preserve with mango, golden raisins, ginger, mustard seed, and sour tamarind. Water-bath canned for a year of shelf life.

Crispy fried falafel balls with chickpeas, herbs, and warm spices. Classic Middle Eastern vegetarian patties served in pita with fresh vegetables and tahini sauce.

I cooked this soup 3 times lately, and the best base is turkey- chicken stock in my opinion. Just a summer soup made of many stems.

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.