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Sometimes a classic is all you want to eat, and this fried rice recipe, amalgamated from Mark Bittman’s How to Cook Everything and an old copy of Martha Stewart’s Everyday Food magazine, is pretty much your straight-up classic fried rice. It hits all the right notes: ginger, carrot, garlic, and scallions. Jean George may have a deconstructed version, but this one does just fine.

The few secrets for good fried rice are to use high heat, minimal oil, and add the rice little by little so that the pan’s temperature stays hot. Using leftover rice is best—the dryness facilitates frying—but if you need to cook the rice first, dinner can still be on the table in minutes. Feel free to swap the shrimp with other proteins such as chicken or tofu.

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