Fried Rice With Spring Vegetables and Fried Eggs
Ted Cavanaugh
Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.
Savory cashew chicken meets tender asparagus in this lightning-fast dinner.
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.
The first thing you should make with sweet summer corn.
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.
Slowly caramelized sugar, sweet lychees, warming spices, and fiery ginger create the perfect base for tofu to simmer in.