Our Recipes

Stir-fry the sirloin, watercress, and egg while the rice cooks so that you'll be ready to assemble the dish at the last ...

Chef Ed Kenney uses both white and brown rices in this terrific bacon-studded dish that he serves at his casual Honolulu...

In this Chinese-Italian mash-up of fried rice, Food & Wine’s Justin Chapple includes salami and mortadella, along with...

Stir-frying rice with egg yolks is a technique that hails from Chinese imperial cuisine, says chef Lucas Sin of Junzi re...

Nasi goreng is a classic Indonesian fried rice. Whether you make it at home or you pick it up from a street cart, it mak...

Properly cooked wild rice retains a pleasant crunch that adds satisfying texture to this fried rice. Paired with lightly...

Chef Roy Choi’s Kimchi Fried Rice is the best way to reinvigorate day-old rice with spicy, potent kimchi. The kimchi a...

Chef Takashi Yagihashi's Japanese-style pork fried rice comes together incredibly fast thanks to quick-cooking Chinese b...

This fried rice from Bar Goa in Chicago is savory and spicy, studded with dry-cured Spanish chorizo and juicy prawns, an...

"Mirliton, or chayote squash, tastes like a blend of cucumber and crisp zucchini. Paired with warming Creole seasoning a...

Tender chilled shrimp are paired with a smoky twist on classic cocktail sauce. Serve them together as a shrimp cocktail ...

Recipes