Rice recipes

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Asian-style pasta salad tosses cheese tortellini with sesame oil, rice vinegar, ginger, and five-spice dressing alongside snow peas, red pepper, scallion, and shredded carrot over cabbage. East-West fusion that works.

Authentic beef lo mein with fresh Chinese egg noodles, marinated flank steak, crunchy bean sprouts, and garlic chives tossed in a glossy oyster and soy sauce. Ready in 30 minutes.

Chilled orzo pasta salad with fresh corn, smoked chicken, red pepper, and basil in a sweet-spicy rice vinegar and lime dressing. Topped with toasted pine nuts.

Mapo tofu stir-fries marinated ground pork with hot bean paste, ginger, garlic, and chiles, then simmers cubed tofu in the spicy sauce. Authentic Sichuan classic ready in under an hour.

Vegan garlic soup with three whole bulbs of fresh garlic, pearl barley, wild rice, potatoes, and mushrooms in a thyme-rosemary broth. A hearty, low-fat soup that improves overnight.

Potato crepes topped with stir-fried scallops, salmon, and asparagus in a ginger-soy sauce. A restaurant-quality Asian-fusion dish for two with wok technique.

Hunan-style salmon stir-fried with chili paste, soy sauce, oyster sauce, ginger, and garlic in a glossy sauce. Finished with toasted pumpkin seeds over rice.

Creamy arborio risotto with asparagus, peas, leeks, and fennel finished with mascarpone, Parmesan, lemon zest, and fresh chives. A showstopping spring main that feeds a crowd and tastes like the season on a plate.

Cajun lamb curry blends Louisiana heat with Indian spice. Coconut cream, cayenne, jalapeno, ripe banana, and toasted pecans build a sweet-hot curry served over rice.

Chicken and shrimp gumbo with okra, mustard greens, collard greens, and a custom Cajun seasoning blend thickened with browned flour. A lighter take on gumbo with no oil-based roux and loads of greens.

Homemade chocolate peanut butter Easter eggs, the kind that beat any store-bought candy. Mold creamy peanut butter centers (plus crispy rice and cream cheese variations), freeze, and dip in chocolate for a no-bake Easter treat.

Pasta with Szechwan peanut dressing tosses linguine in a creamy, spicy peanut butter sauce sharpened with rice vinegar, garlic, and chili, plus broccoli and cherry tomatoes. A vegan peanut-noodle bowl, warm or chilled.

Chinese fried dumplings stuffed with pork, shrimp, water chestnuts, and ginger, served with a hot chili dipping sauce. Crispy, golden, and deeply savory.

This is a very fresh tasting recipe, cabbage, kale with the chicken, it almost contains all the nutritions your body needs.

Savor Eight Jewel Chicken: a quick, healthy stir-fry with tender chicken, eight vibrant veggies, and crunchy peanuts. Ideal for easy Asian-inspired dinners, gluten-free meals, or vegetable-packed weeknight recipes under 40 minutes.