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recipes shrimp fried rice
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Cooking
Like no-skewer kebabs and foolproof chicken and rice.
Bon Appétit Staff & Contributors
Cooking
With this method, I can get golden, crackly shrimp without gloopy batter or a giant bucket of oil.
Joy Cho
The best fried rice doesn't need soy sauce—but you can't skimp on the oil (sorry).
Adam Rapoport
Culture
Quick-cooking shrimp get a flavor boost from cilantro, beer, and lots of fresh lime.
Cristina Martinez
Cooking
Learned from my mom, this simple scallion oil transforms a dish.
June Kim
Cooking
Like ginger fried rice and buttermilk pancakes.
The Bon Appétit Staff
Cooking
This is it! The moment you make the best damn stir-fry of your life at home.
Alex Beggs
Cooking
Beware: It is seriously addictive.
Emma Wartzman
Cooking
Four foolproof methods for sautéeing, poaching, grilling, or broiling.
Zoe Denenberg
Cooking
Like this weeknight winner with little potatoes and garlicky butter.
Kendra Vaculin
best-new-restaurants
No one makes fried rice like Baroo's Kwang Uh
Emma Wartzman
Cooking
There's pastrami. And sauerkraut. But it totally works.
Carey Polis
Cooking
Skinny noodles become a crispy-crunchy vehicle for a quick spicy Asian-influenced tomato sauce
Elyssa Goldberg
Culture
Bon Appétit
Cooking
Like a tender blueberry lemon loaf and a winning kale salad.
The Bon Appétit and Epicurious Staffs
Culture
The chefs of Fat Rice school us on all of the combinations (and the essential techniques) necessary to make sure your fried rice is fluffy and delightful, not a soggy, clumpy mess.
Elyssa Goldberg
Restaurants
Oiji Mi’s unforgettable chili lobster ramyun aims to challenge diners’ perceptions of Korean food.
Hana Asbrink
Shopping
Everything you need to live the jumbo shrimp lifestyle.
Maggie Hoffman
Culture
This kimchi stir-fry is instant comfort in a grain bowl.
Christina Chaey
Cooking
They’re ready in a half-hour, and there are never any leftovers.
Christina Chaey
Cooking
This dish is best served from the pan it was cooked in
Bon Appétit
Culture
Emma Wartzman
Lifestyle
Well-seasoned sushi rice is like rice in technicolor.
Chris Morocco
Cooking
Because nobody likes clumpy noods.
Alex Delany