Fried Rice

This dish is a wonderful accompaniment to grilled, steamed, or stir-fried seafood. Topped with diced steamed sweet potato or winter squash, it makes a satisfying light meal on its own.

For an especially quick and easy meal, buy prepared Chinese barbecued pork loin (3/4 pound will be plenty). This pink-tinged meat is available at many Asian supermarkets—or you may even be able to purchase it from your neighborhood Chinese restaurant.

The first thing you should make with sweet summer corn.

With minimal prep time and a faster cook, this basil fried rice recipe with crispy onions, ginger, and fresh chiles should be in your weekly summer rotation.

This Cajun shrimp fried rice is a quick and easy delight, packed with vibrant vegetables including a blend of bell pepper, onion, and garlic.

Warm spices, a spritz of lime juice, and 10 minutes are all you need to serve a brighter, flavor-spiked side of rice. 

Sweet dates and nutty coconut make this sunny fried rice right at home at your brunch table.

Broccoli florets get lots of love, but this sizzling flavorful dish is all about those stalks and leaves (also: kimchi).

This is one of those times when just a few ingredients pay out big, resulting in a rice dish that bursts with garlic flavor.

To get the best texture, evenly distribute the rice in your pan and gently press down to flatten it. Don’t touch until you hear it crackle!

Chitra Agrawal took flavor inspiration for this simple dish from her mother’s home state of Karnataka in South India, where thuppa means “ghee” and anna means “rice” in Kannada, the local language.

Think outside the Thanksgiving leftover sandwich box and make this crispy, crunchy, can’t-stop-eating it dish.  

A pan full of veggie-packed fried rice is one of the easiest and most satisfying weeknight dinners we know of.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

This is going to seem like a lot of oil, but you really need it to a) crisp up the rice and b) make it seem like fried rice and not a rice pilaf. To that end, you can’t use freshly cooked (meaning, still warm and moist) rice for this recipe. If you do, it will get gummy in the pan and won’t crisp. Day-old rice is ideal, or you can quickly dry out a just-made batch. Spread rice on a sheet tray and put in a low oven 5–10 minutes. Let air-dry for about 1 hour and up to 5. Seems nitpicky, but worth .…