Fried Rice

You don’t need a lot of ingredients—just a lot of ginger—for this quick comfort food.

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!

Lara Lee’s vegetable nasi goreng combines the beloved Indonesian fried rice dish with sambal matah and a citrusy relish fragrant with lemongrass, ginger, and makrut lime leaf.

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.

Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy.

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

Lightning-fast weeknight fried rice with flavor-concentrated cherry tomatoes. How? It’s a little salting trick.

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

Crispy fried garlic on top, garlic oil leftover, and rice fried up in all of it. Garlic heaven.

Yes, fried rice for breakfast counts if there's an egg (or 3) in it!

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 .…

For this carb-on-carb fried rice recipe, you can use anything but boxed stuffing (the texture is too fine and will turn to mush). We chose a cornbread and chorizo stuffing, which can handle being cooked again and tossed in the stir-fry.

Full disclosure: We streamlined and simplified this recipe so that it could be makeable by a home cook. At Baroo, virtually every element on the plate is a product of painstaking labor and time; to taste the original from chef Kwang Uh, get thee to Los Angeles.

Think of this fried rice recipe as a template, not a dictum. If you don’t have beef jerky on hand, use leftover short ribs or spareribs, try some Chinese sausage, or skip the meat altogether. The technique is what is key here, not the specific ingredients.

Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Hot Joy chef Quealy Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works). Watch the step-by-step video here.

Hot Joy chef Quealy Watson, who’s from Louisiana, grew up on his mom’s dirty rice; that dish helped inspire this bastardized fried version. The chicken-liver base tastes very concentrated and intense on its own, but becomes nicely balanced in the finished dish. Watch the step-by-step video here.