This dish is best made with rice cooked 1 to 4 days in advance. Refrigerate for up to 4 days. MSG, such as Ajinomoto or Accent brand, can be found in the spice aisle of well-stocked supermarkets, ...

This speedy fried rice from chef Calvin Eng is a flexible lesson in balancing salty, sweet and savory flavors.

Vaishali Nachare makes a rather tasty Rainbow Herb Rice that uses chickpeas ... And/or 5-6 pieces baby corn, sliced. And/or a few small florets broccoli. Instead of chickpeas, you may use kidney ...

Add herbs, 1 tsp. salt, and 1/2 tsp. pepper; mix until well blended. Set herb butter aside. Brush corn with oil; season lightly with salt. Grill corn, turning ears occasionally, until kernels are ...

Whether you’re in the mood for rice or just have it on hand ... Frozen mixed vegetables often include corn, carrots, green beans, and broccoli, which will work well with this recipe.

Leftover rice becomes the crispy base for this omelet filled with ham, peppers, corn, and cheese. Serve with hot sauce for breakfast, brunch, or a breakfast-for-dinner meal.

3 tablespoons unsalted butter. 1 medium onion, diced. 1 cup long-grain white rice, rinsed and drained. 1 garlic clove, minced. 1 1/2 cups water. Kosher salt ...

Herbed Green Rice Yield: 6 to 8 servings. INGREDIENTS 2 teaspoons fennel seeds. 1 cup chicken broth plus 1 1/4 cups water. 1/2 cup packed Italian parsley. 1/4 cup packed mint leaves.

I want my corn to be deposited into a frying pan with rice, onions and soy sauce, something easy on the stomach. Fried rice tastes best with summer corn, whether fresh or frozen. As the corn ...