From Swanson Broth & Stock

Our delectable version of fried rice replaces the oil found in other recipes with flavorful chicken broth and just a touch of cooking spray, resulting in a restaurant-style dish right in your own kitchen.

Asian-Style Rice

From Parents

You can serve this 15-minute side dish with chicken or beef for dinner or make it a light meatless meal.

Healthy Fried Rice

From Better Homes and Gardens

Transform fried rice from a side dish into a sumptuous meal by adding extra eggs and lots of vegetables.

Vegetarian Fried Rice

From Family Circle

This is a great way to use leftover rice. Sub in chicken breast or even more veggies for the pork, if you wish.

Chinese Pork Fried Rice

From Birds Eye

Fried Rice

From Better Homes and Gardens

For a fast side dish, start with precooked rice. Turn it into a main dish by simply adding shrimp or tofu.

Fried Rice

From Better Homes and Gardens

Szechwan peppers supply the heat for this Chinese recipe. Here, convenient crushed red pepper steps in. If you like milder foods, reduce the red pepper to 1/4 or even 1/8 teaspoon.

Szechwan Shrimp

From Parents

Lots of vegetables and brown rice make this a healthy side dish or a light meatless main dish.

Vegetarian Fried Rice

From Fine Cooking Magazine

I first created this recipe as a destination for leftover broccoli stalks, but its easily adaptable, so feel free to substitute other vegetables you might have in the fridge--asparagus, zucchini, peas, mushrooms, bok choy, bean sprouts, and jicama are all possibilities. I love the nutty taste and chewiness of brown rice, and you just can't argue with its antioxidant power and fiber. My favorite route to brown rice is to order it with Chinese food, but you can certainly cook some up yourself. Either way, bear in mind that the rice has to be well chilled so the starch hardens and makes it fry-able. Use fresh rice and you wind up with a gummy mess.

Five-Treasure Fried Rice

From Better Homes and Gardens

Making stir-fried rice is great way to use up leftover rice. This version is packed with vegetables.

Stir-Fried Rice with Oriental Vegetables

From Better Homes and Gardens

Roll your own low-fat sushi with a combination of fillings. Finish it off by dipping in a ginger-based sauce.

California Sushi Rolls

From The Food Channel

Eat fresh with this simple delicious Asian market rice salad blend of garden salad greens, aromatic wild and whole grain brown rice seasoned with a splash of tamari, crisp julienne Asian veggies and toasted sesame ginger dressing served in large bowls.

Sesame Ginger Rice Salad Bowls

From Food & Wine

This fluffy, nutty rice dish includes split Bengal gram (split chickpeas), black lentils, curry leaves, and asafoetida (a garlicky-like spice). Use canned chickpeas in place of the split Bengal gram, and swap onion, garlic, and bay leaves for the curry leaves and asafoetida.

Lemon-Cashew Rice

From Food & Wine

You don't have to visit Beijing to taste its food. Sydney-based chef Kylie Kwong's cookbook-cum-travelogue, My China, offers recipes from the capital like this homestyle dish, whose mosaic of sweet-sour flavors belies its few ingredients.

Smoky-Hot Ginger Chicken Stir-Fry

From Food & Wine

Rice Cooker Ginger Chicken and Rice

From Food & Wine

Most Thai dishes are best served at room temperature, including this creamy dessert: "If you chill it, it becomes rock-hard, but if you heat it up, it turns to mush," Andy Ricker explains. Many traditional recipes for sticky rice require steaming the grains for up to an hour, but for the supereasy adaptation here, Ricker cleverly suggests microwaving the rice for only about 15 minutes instead.

Sweet Sticky Rice with Mangoes and Sesame Seeds

From Food & Wine

For a robust take on the Indonesian fried rice dish nasi goreng, Sang Yoon stir-fries black rice, sometimes called forbidden rice, with bacon and roasted garlic. "You can make it with short-grain brown rice, but you'd miss a lot of the fun," Sang Yoon says.

Fried Forbidden Rice

From Food & Wine

As a student at the Culinary Institute of America in Hyde Park, New York, Top Chef winner Hung Huynh learned to cook with the Chinese trinity -- GGS, or ginger, garlic, and scallions. He uses all three here to flavor his earthy, mushroom-and-bacon-studded clay pot rice.

Hung's Clay Pot Rice

From Food & Wine

Sizzled-Ginger Rice

From Better Homes and Gardens

Hot bean sauce or paste is a fragrant blend of fermented soy beans and hot chile peppers. It adds the heat to spicy Asian recipes, such as this seafood dish.

Swordfish in Chili Sauce

From Food & Wine

For this spicy, soothing and restorative chicken-and-rice soup, Ratha Chau prepares his own delectable chicken stock and roasts a chicken, which is then cut into large pieces and added to it. Using prepared stock and preroasted chicken significantly cuts back on prep time.

Cambodian Chicken-and-Rice Soup with Shrimp

From Food & Wine

Thanks to her background in Vietnamese cooking, Marcia Kiesel loves the texture of sticky rice, especially when it's combined with velvety shiitake mushrooms.

Shiitake Sticky Rice

From Better Homes and Gardens

Tease your taste buds with this invigorating alliance of sweet raisins and hot pepper sauce.

Shrimp Curry

From Better Homes and Gardens

Crisp vegetables serve as tiny containers for the flavored rice in this fresh spin on sushi.

Vegetable Appetizers

From Vegetarian Times

If you don't have a sushi mat, wax paper or a clean kitchen towel works too.

Maki Garden Rolls