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Infinitely customizable, cheap to make, and downright delicious, it's no wonder fried rice is one of the world's most popular comfort foods. These 50 delicious recipes draw inspiration from all over the globe, and they'll expand your fried rice repertoire well beyond the usual Chinese takeout staple.
In addition to standards like spicy-funky Indonesian Fried Rice and classic Chinese Fried Rice with BBQ Pork, you'll find inventive takes on worldly flavors. Think Fried Cauliflower Rice with Turkey Kofta, Mint, and Feta from the Middle East, and Huevos Rancheros Fried Rice from Latin America. These satisfying dishes reveal just how versatile fried rice can be, and most use pantry staples or whatever you have in the fridge. Others, such as Duck Confit Fried Rice with Fennel, Mustard Greens, and Pickled Raisins, elevate the humble dish into entertaining-worthy territory, proving there's no limit to this globe-trotting grain.
About the Author
Danielle Centoni is a James Beard Award-winning food editor and writer. She was the food editor for the Oakland Tribune before moving to Portland where she covered food for The Oregonian. She was also the senior editor for Imbibe magazine and editor of Eater Portland. She develops recipes for brands and national publications including Weber, Better Homes and Gardens, and is a regular freelance writer for The Kitchn, Rachael Ray Every Day magazine, EatingWell, and Bon Appetit. She is the coauthor of Mother's Best: Comfort Food That Takes You Home Again (Taunton, 2009); The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet (Chronicle, 2012); and the author of Portland Cooks: Recipes from the City's Best Restaurants and Bars (Figure 1, 2017).
"Plenty of us grew up with fried rice as the ultimate way to make leftovers tastier—throw that day-old pork chop in the mix and voila! This cookbook takes the thrifty, tasty meal to the next level with fifty variations on the original. Fried rice with flavors as varied as Mediterranean, Indian and Hawaiian will have you returning to the pages again and again."
—1889, Washington's Magazine
"Rice is notoriously neutral, some would even say bland, but [Danielle] Centoni is all about bold flavors. It’s what makes this book such a win. In Fried Rice, she goes all in on herbs and spices, and several recipes feature additional garnishes and sauces or oils. Don’t let that scare you off; none of them are particularly time consuming or complicated. They’re small touches that make the final dishes stand out."