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Epicurious

The World of Rice Salads

4.8

(5)

Image may contain Plant Food Dish Meal and Vegetable
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Probably the biggest, most versatile recipe I've ever written and it's become a model for my master-recipe formula. Here six basic components are completely transformed with simple substitutions into 18 totally different dishes.

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Rotisserie Chicken Congee
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
Mapo Tofu Salad
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Okonomiyaki Tater Tots
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Charred Cabbage With Shrimp Paste Butter
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.