1,654 fried rice recipes

Crockpot jambalaya layered with chicken, smoked sausage, and shrimp in a Creole-spiced tomato base. Orzo cooks right in the pot, and the shrimp goes in last so it stays plump.

A Mexican twist for your slow cooker. Packed with flavor, lean pork in a tangy tomatillo sauce.

German braised red cabbage with bratwurst, simmered low and slow with Granny Smith apples, caraway, and a sweet-tart hit of vinegar and currant jelly. A classic Oktoberfest plate of silky ruby cabbage and juicy sausage.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.

Try something new for breakfast with this scrumptious dish made with cheese and chopped mushrooms.

No need for Bisquick, this single skillet breakfast pie is quick, easy make from scratch and perfect for two.

These black bean croquettes are so good. Serve them with salsa, or put them into whole wheat pita with yogurt and cucumber sauce as a quick lunch or dinner.

Add a new meaning to meatball soup with this dish full of flavor.

A scrumptious salad made with chickpeas and jalapeno peppers that's served with a delicious vinaigrette.

This version of the classic green bean casserole lightens the load without sacrificing the flavor or creaminess. Making your own french fried onions adds loads of crispy fried onion goodness.

Try this tantalizing seafood pasta dish that will add a new flavor to your cooking style and feed your hunger.

Light and tasty. Serve the soup with a few slices of garlic bread, delicious.

Spanish pot roast, a chuck roast browned and slow-braised in tomatoes, red wine, and beef stock with peppers, Spanish onion, and warm cumin and paprika. Fork-tender beef in a rich, smoky sauce.

Vegan potato mushroom soup with scallions, onions, fresh thyme, and a soy sauce umami boost. Brothy, light, and finished with parsley and a surprise diced apple for sweetness.

My family of 3 boys and my husband refuse to eat anything "healthy"...well I made this tvp chili, but did not tell them what was in it. Well between the 4 of them they finished the pot. So excellent!! Easily used to "fool" non vegetarians!

Absolutely loved it! The other salad I made yesterday, instead of couscous I used quinoa that is much healthier; didn't have cooked chickpea on hand, so I boiled some frozen soy beans instead, and it actually tasted amazing.