Fried Rice

In this Chinese-Italian mash-up of fried rice, Food & Wine’s Justin Chapple includes salami and mortadella, along with more traditional ingredients like ginger, soy sauce and scallions.

Chef Hugh Acheson's shrimp fried rice also includes bits of crispy bacon and irresistible bites of fresh tatsoi. It's a perfect meal in a bowl.

This fast dish is great for using up leftover rice; made with eggs, it's a delicious vegetarian meal.

Chef Ed Kenney uses both white and brown rices in this terrific bacon-studded dish that he serves at his casual Honolulu spot, Kaimuki Superette. "In Hawaii, we call it hapa rice; it's more interesting and flavorful than plain white rice," he says. "In Hawaiian, hapa means 'partial' and is often used as a term of endearment to describe people of mixed ethnic backgrounds."

Edamame is a great addition to this simple fried brown rice dish, which works beautifully if you use day-old rice.

This comforting, vegetable-packed rice is infused with ginger. It's best made with day-old rice to absorb all the flavorings.

Kings County Imperial in Brooklyn serves this fresh-tasting, lighter version of fried rice. It has just the right amount of heat.

"Red rice is slightly sweet and packed with nutrients that both nurture the body and calm the mind," Su-Mei Yu says. Rice is also considered perfectly balanced among all the elements. Here, Yu stir-fries it with thin slices of lean steak, dark leafy greens and zingy cilantro. The dish is also good with salmon or shrimp in place of the steak.

Chef Spike Gjerde of Woodberry Kitchen in Baltimore has devised a great weeknight clean-out-your-fridge dinner, cooking with whatever vegetables he has on hand. Gjerde makes the meal completely gluten-free for his wife, who has celiac disease: He adds a splash of wheat-free tamari instead of soy sauce.

In this fried rice, kielbasa stands in for the usual Chinese sausage, which can be hard to fine.

F&W's Kay Chun creates a fast, vegetarian one-bowl meal by stir-frying cooked rice with chickpeas, spinach, and fragrant ginger and cumin.

Andrew Zimmern got addicted to this rice dish on a recent trip to Hawaii. It's an awesome side for any Asian-inspired meal, or on its own for lunch with a crisp salad.

A great way to use leftover cooked brown rice, this delicious fried rice made with thinly sliced scallions, chopped spinach and egg takes just 15 minutes.

Blogger Molly Yeh uses a variety of onions to make her luscious fried rice, which gets supercrispy in the skillet.

Black rice, also called forbidden rice, gives this dish from New York chef JJ Johnson its striking appearance. “Kids love fried rice,” says Johnson. “And it’s a perfect vehicle for sneaking in some fruits and veggies.” This black rice is stir-fried with edamame, bean sprouts, and juicy diced pineapple.

Wilson Tang's generous helping of shrimp turns a side dish into an unmissable menu item.