I take a pretty freewheeling approach to making fried rice – I look to see what’s in the fridge and freezer, and work from there. Sometimes it’s as austere as rice with eggs and some spring ...

Make a takeout favorite at home. This Recipe for Fried Rice with Shrimp is a delicious way to use leftover rice for an easy seafood recipe for dinners. It tastes so good that you'll rethink ...

Homemade Chinese Shrimp Fried Rice is the best quick and easy meal for any weeknight. This copycat recipe is better than takeout. Shrimp fried rice is an easy and delicious meal that you’ll feel ...

This looks like a long list of ingredients, but with many of them, it’s just a matter of slicing or shredding. Start braising the pork belly first, and while that’s simmering, prepare the ...

Saewoo Bokumbop is a popular shrimp fried rice dish that widely available in Korean/Chinese restaurants everywhere. It’s a common restaurant or home prepared dish during lunch or dinner that is quite ...

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 ...

Got the dregs of a jar of marinara sauce sulking in the back of your refrigerator? Use it to make this weeknight-friendly, one-skillet shrimp dinner. Store-bought sauce, chopped roasted red ...

Fried rice is an easy dish for reinvigorating leftover rice. For a traditional take, just mix in diced carrots, peas, chopped onions and some beaten eggs. To upgrade your rice to the next level ...

Simple, quick dinners like shrimp scampi with pasta and shrimp tacos. Kelly Marshall for The New York Times Spiced shrimp and quick-pickled red cabbage fill corn tortillas for dressed-up tacos ...

This recipe for shrimp and rice casserole makes six servings. USA Rice Share Makes 6 servings Preparation time: 25 minutes Cooking time: 30 minutes INGREDIENTS 2 1/2 cups no-salt-added chicken ...

And three more one-pot dinners, because you’ve got better things to do than the dishes. By Emily Weinstein Happy holidays, everyone! It’s my last newsletter of the year, and I have a gift for ...