'fried rice' on Serious Eats

Asian Cauliflower Fried "Rice" From 'Nom Nom Paleo'

What did a rice-lover like Michelle Tam of Nom Nom Paleo do to satisfy the craving once she switched to a Paleo (a.k.a. rice-free) diet? Started making rice from cauliflower, of course. Okay, perhaps cauliflower "rice" is not an obvious choice to anyone unfamiliar with the Paleo diet, but the bright white vegetable makes for a texturally similar dish to rice once spun around in a food processor for a few minutes. More

Dinner Tonight: Saffron Fried Rice with Dried Apricots and Almonds

Susanna Foo in Fresh Inspiration: New Approaches to Chinese Cuisine admits that this is more of an "Indian-style pilaf" than a traditional fried rice recipe. Saffron, dried apricots, and toasted almonds are all used, giving the dish a really unique character. Sure, the rice is still sautéed with all the other ingredients, but that's about where similarities end. More

Kimchi Fried Rice

I'm already on record as a fried rice fanatic. So, why do I keep writing about it? I just keep finding strange variations which completely change the final product. Even kimchi fried rice, which I've written about twice before, is not immune to this kind of tinkering. Sure, many of the ingredients of this version carry over from the previous two, but the finished dish couldn't look more different. More

'The Food Matters Cookbook': Spicy Fried Rice with Bean Sprouts, Chicken, and Peanuts

My first foray into the world of Bittman's new take on responsible eating was this Spicy Fried Rice with Bean Sprouts, Chicken, and Peanuts, a spin on (not that great for you) pad thai and fried rice. Bittman uses a few simple rules to turn takeout go-tos into an inexpensive, simple to make, easy to enjoy one-plate meal that is far more enjoyable than anything that comes in a styrofoam container. More

Sriracha and SPAM Fried Rice

Having never purchased a can of SPAM before this Sriracha and SPAM Fried Rice from The Sriracha Cookbook was an eye opener. The first order of business was to find the stuff (no, they don't carry it at Whole Foods, don't bother asking). Once I got my hands on a can, it was time to pull the tab and extract the meat rectangle from it's navy blue metallic home. It slid out in a solid, albeit a little wobbly shape and smelled eerily similar to cat food. But I was undeterred, after all, my limited experience with SPAM in the past has been nothing but delicious and I had high hopes for this spicy fried rice More

Dinner Tonight: Fried Rice with Shrimp and Bacon

I have what could be called an infatuation with fried rice, but have never stopped and thought through every step until I came across this recipe from Eileen Yin-Fei Lo's Mastering the Art of Chinese Cooking. It's one of the most meticulous accounts of fried-rice-making I've ever seen. It features a marinade and a sauce, and a fairly complex set of instructions, which has you turning the heat up and down often. Luckily the results were worth all of the fussy instructions. More

Eat for Eight Bucks: Pork Fried Rice

When you only have dinner delivered once or twice a year, you have to develop your own versions of fondly remembered takeout staples. Chinese food meant pork fried rice for me when I was growing up, and it took me many years to work out a home version that lived up to my memories of lip-smacking, meaty, salty abundance. More

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