If you have leftover rice, a bowl of fried rice will be on the table in no time. (This also works for any type of grain or seed, by the way, and it’s best to use cold ingredients that are a day old.) It’s also a great way to use up all the veggies and protein you have in your fridge to toss a meal together. But if you prefer more prescriptive guidance, here are some recipes from our Recipe Finder database to ensure dinner success.
Better than takeaway fried rice. If you’re looking for a relatively basic fried rice, this recipe, adapted from cookbook author Grace Young, is it.
Vegetable Baked Quinoa. While “rice” is quite important for fried rice, I think of it as more of a framework, ripe for experimentation. So you’re free to use anything other than white rice — including other types of grains and seeds — if you’re looking for extra nutrition. This dish contains quinoa and is packed with vegetables, including carrot, bell pepper, edamame and corn.