695 fried rice recipes

Very low-fat burgers, no oils or fats of any sort in these vegan brown rice burgers packed with fiber and veggies.

Smoky Western beans with bacon, pinto beans, kidney beans, and lentils simmered in a spiced tomato sauce with cumin and chili powder. Easy one-pot comfort food for a crowd.

Manhattan Island clam chowder is the tomato-based East Coast chowder: littleneck clams steamed open, then simmered in white wine and fresh tomato broth with pork fatback, potatoes, and cracker crumb thickening.

Ochsenschwanzsuppe is the classic German oxtail soup. Slowly simmered oxtails build a rich beef stock, then puree with root vegetables and finish with Madeira.

Pearl barley and green lentils simmer with onions and mint in this traditional Iranian soup where turmeric and gentle spices create warming, earthy comfort in every spoonful.

Lebanese eggplant casserole layered with mushrooms, tomatoes, garlic, and basil, baked until bubbly. A vegan-friendly vegetable bake with Mediterranean flavor and a lightly thickened sauce.

Sun-dried tomato spaghetti sauce with canned tomatoes, white wine, fennel seeds, and a vegetable soffritto sauteed in the sun-dried tomato oil. An intensely tomatoey, meatless pasta sauce.

Creamy Irish potato soup made dairy-free with soy milk and thickened with instant potato flakes. Loaded with carrots, onions, and fresh dill in just 30 minutes.

Vegetarian Creole bean casserole loaded with bell pepper, celery, garlic, and tomatoes, topped with crispy breadcrumbs. Serve over rice with salsa for a hearty meatless meal.

Vegan fettuccine with a creamy butternut squash sauce made from blended steamed squash, soy milk, and sauteed vegetables with rosemary, savory, basil, and garlic. Dairy-free and rich.

A thick, rustic Italian-style soup loaded with penne, cannellini beans, fennel, zucchini, and summer squash simmered in vegetable broth spiked with dry vermouth. Low-fat, naturally vegetarian, and feeds 8 from one big pot in about an hour.

Provencal tomato, fennel, and potato stew with saffron, orange zest, and white wine. A rustic Mediterranean vegetable braise served with garlic mayonnaise (aioli) for dipping.

Creamy vegan mushroom bean soup purées navy beans with potato, white mushrooms, and shiitake for a velvety dairy-free bowl. Big earthy flavor, no cream needed.

Spanish-style stuffed mushroom caps filled with cured ham, garlic, parsley, chili pepper, and olive oil. A simple tapas appetizer baked in just 15 minutes.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Creamy minestrone soup blends puréed white beans into a hearty vegetable broth packed with cranberry beans, kale, zucchini, potatoes, and carrots. A vegan minestrone that gets its silky body from beans instead of cream.