410 fried rice recipes

German-style tomato salad with a tangy vinegar, oil, and Worcestershire dressing seasoned with basil and thyme. Chilled and served on lettuce leaves.

Southern-style smothered okra and eggplant slow-cooked with tomatoes, bell pepper, and apple juice until meltingly tender. No oil needed in this hearty, no-fat vegetable dish.

Vegetarian barley-vegetable soup: pearl barley simmered in tomato broth with carrots, celery, onions, and green beans, finished with fresh dill. A hearty meatless pot that gets better on day two.

West African peanut soup with chicken broth, peppers, and chunky peanut butter creates a rich, spicy bowl ready in 30 minutes for easy weeknight dinners or meal prep.

Old-fashioned cream of lima bean soup simmered low and slow with butter, paprika, and a touch of cream. Thick, hearty, and full of homestyle comfort in every bowl.

Ground beef and minced bacon browned with a generous pour of garlic and jalapeños, seasoned with toasted cumin seeds and oregano. Panhandle-style means bold, beanless, and built on smoky bacon fat.

Hearty New England white clam chowder made with fresh quahogs, salt pork, potatoes, and cream, finished with crispy fried leeks. A from-scratch chowder that's thick, briny, and worth every minute.

I like this recipe and so did the family. Good for those who are on a diet!

Chicken salad with sun-dried tomatoes, walnuts, and lime mayo dressing. A crunchy, tangy twist on classic chicken salad loaded with celery, peppers, and fresh chives.

White chicken chili with great northern beans, green chiles, and cumin in a creamy Monterey Jack broth. The Tex-Mex alternative to red chili, slow-simmered to silky.

Slow-simmered Spanish white bean soup with ham hocks, leeks, turnips, carrots, and fresh coriander. A rich, filling pot of soup that feeds 8 from dried beans.

A silky chilled soup with grated cucumber and celery stirred into a potato and white wine base enriched with heavy cream. Cool, elegant, and ideal for warm weather entertaining.

Creamy garlic soup made with a full pound of garlic cloves slow-cooked in olive oil, pureed with chicken broth, and finished with milk. Surprisingly mellow and silky.

Moose stew braises cubed game meat with red wine, beef broth, pearl onions, carrots, and new potatoes. A Northwoods chop-house classic thickened with buttery beurre manie.

Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.

Greek-style lamb meatloaf stuffed with crumbled feta cheese and toasted pine nuts, seasoned with basil and rosemary, topped with tomato sauce. Serve with pita bread.