Fried Rice

Any rice is fine for this dish, but Lemongrass Rice (page 181) makes it particularly flavorful. We especially like this technique for cooking eggs for fried rice.

This is a sweet fried rice with a pleasing bite of ginger. Before you begin to stir-fry, cook rice if you don’t have any left over, and have everything prepped and close at hand.

Although this dish calls for leftover Orange Sesame Pork (page 208), it’s so versatile that you can use almost any leftover lean meat—from baked chicken to Taco-Rubbed Flank Steak (page 184). No frozen peas and fresh carrots on hand? No problem. Use what you have—bell pepper, broccoli florets, asparagus, or whatever vegetables you prefer. You’ll need about 2 1/2 cups in addition to the onion.

Years ago, I started making batches of short-grain brown rice over the weekend to use during the week. I always had it on hand to add to or accompany whatever I was cooking. This dish emerged as one of my regulars. It’s easy and filling and an all-round great way to start any day. If you don’t want to make the rice in advance, don’t worry. Fortunately, it’s now easy to buy prepared brown rice either in the freezer section (you reheat it in the microwave) or even in the rice aisle. Just be sure to read the label—you don’t want to buy a variety that contains added fats.

A simple reproduction of a Chinese restaurant favorite, this is excellent served with tofu dishes.

Feel free to use leftover rice from last night's takeout. The secret to good fried rice is starting with cold cooked grains.

A hot skillet and an egg will quickly enliven any leftover rice parked in your refrigerator. Add meaty pieces of broiled chicken and bacon for a satisfying, inexpensive meal.

Versions of this casual dish are found throughout Peru, often crowned with a steak and a fried egg. Cooks flip the mixture of beans and rice frequently while it fries so that the exterior develops a crisp, browned crust. We've simplified the technique, but have no fear— you will still end up with lots of delectable crunchy bits. Although it is served here as a side dish, tacu tacu also makes a satisfying vegetarian supper alongside a green salad.

This simple, delicious dish hails from China's Shanghai region. It's a great way to use up leftover rice—if your rice is already cooked, you'll need 3 cups of it.

Editor's note: The recipe and introductory text below are from Simple Chinese Cooking by Kylie Kwong. Because pork is rather rich, I like to add a touch of hoisin sauce—the pork can stand up to it. The malt vinegar balances out the flavors, cutting through the richness and sweetness.

This riff on traditional fried rice plays the sharp, spicy flavor of ginger off the sweetness of fresh pineapple to delicious effect.

The egg in this fried rice is cooked by a super easy method. Rather than being made like the classic egg "crêpe," the egg is cooked right in the well of the rice, which creates a much more delicate texture.

There will be extra tamarind sauce: Drizzle it over vegetables, chicken, or fish; stir it into pilaf; or use it as a marinade.

Nasi Goreng
Chicken, shrimp, and fried rice combine in this traditional version of the classic Indonesian one-dish meal, made intense and spicy with fish sauce and plenty of chiles. On the side, cucumber slices cool things down, hard-boiled eggs provide a neutral foil, and shrimp crackers add crunch.

Broccolini is a hybrid of broccoli and Chinese kale. You'll need to cook and cool the rice before you begin.

Can be prepared in 45 minutes or less.

For good Nasi Goreng, the rice should be cooked 2-3 hours before it is fried, so that it has time to become cold.