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Along with banh mi and tacos, fried rice is another go-to for repurposing leftovers. Make it your own with your choice of add-ins!

Introduction

Along with banh mi and tacos, fried rice is another go-to for repurposing leftovers. It’s easy to make a luxurious mound of cơm chiên, as long as you remember a few points: To ensure grains that don’t gum up, use dry-ish, cooked rice (it can be made up to 3 days in advance). Make the rice up to 3 days ahead, or prepare a fresh batch and let it cool completely on a baking dish.

Add-ins such as meat and vegetables should be cut into smallish pieces so they’ll distribute well among the grains; you want every bite to be exciting. Avoid adding too much liquid seasonings or wet ingredients to the pan, or they’ll overhydrate the grains instead of just lightly coating and seasoning them. Employ lots of heat and cook quickly (line up the ingredients near the stove, so you can dump them into the pan). Cook in two batches when doubling the recipe. 

This fried rice can be taken in many directions. Keep it sumptuous with your choice of add-ins and rich egg, or emphasize just one of them. Omit both for a great simple fried rice to pair with other dishes. You can always enliven things with spicy vinegar in the Notes, which has more ideas.

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Make this delicious Vietnamese caramel pork dish right at home, with this recipe from My Vietnamese Kitchen by Kim Thúy.

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A Korean cookbook wouldn't be complete without some grilled deliciousness. Try this recipe for mushroom bulgogi.

Introduction

Many people believe that Korean food = Korean BBQ and bibimbap. My hope is that with the recipes in this book, you will realize that like all other cuisines, Korean food is more than its most known dishes, in this case, grilled meat and rice bowls. That said, a Korean cookbook—even a vegan one—wouldn’t be worth its salt if it did not include some grilled deliciousness. Bulgogi translates into “fire meat.” It’s usually made with flank steak, rib eye, or other cuts of beef. In order to re-create that texture, I use Soy Curls, which are just soybeans that have been cooked and then dehydrated. Soy Curls hold up exceptionally well against the rich and intense flavors of the marinade and the heat of the grill.

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The convenient single-serving size is perfect for small stomachs, packed lunches, and picnics too. Excerpted from Oven to Table.

Introduction

This is probably the easiest lasagna you will ever make. The convenient single-serving size is perfect for small stomachs, packed lunches, picnics, or just calorie-counting eaters in search of something properly portioned. Wonton wrappers can be found in the refrigerated section of the produce aisle (where you would find soups, salad dressings, and containers of baby spinach or mixed greens). They are typically sold in packs of fifty-six and you can freeze what you don’t use, saving them for a second supper.

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This one-pot dish is studded with garlic, tomatoes, and shrimp that cook together into a jammy, tasty sauce.

Introduction

Gnocchi are an Italian pasta typically made with cooked mashed potatoes, flour, and eggs. Air-frying store-bought gnocchi is so easy—it doesn’t require any boiling! Just wet the gnocchi and cook in the air fryer, and they’ll magically transform into perfectly cooked dumplings that are crispy on the outside and chewy on the inside. This one-pot dish is studded with garlic, tomatoes, and shrimp that cook together into a jammy, tasty sauce. Finish it with basil and a good grating cheese like Pecorino Romano.

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This sheet pan paella requires absolutely no stirring! Recipe from Sheet Pan Everything by Ricardo Larriveé.

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Easy to prepare, and absolutely packed with flavour, this recipe will become a weekly go-to for you from Fast Easy Cheap Vegan.

Introduction

This has become one of my more popular recipes on my blog. Not only is it easy to prepare, but it’s so flavor-packed that it is a weekly go-to for many of my readers. I had to add this Korean-inspired recipe to the book to make absolutely sure it reaches as many people as possible. It’s too good to miss!

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As with many soups, this one is about the add-ons. Serve it with the three suggested toppings (croutons, pesto, scallions).

Introduction

As with many soups, this one is about the add-ons. Serving it with the three suggested toppings (croutons, pesto, scallions) will take this to the next level, but you’re still OK if you only have the time or sanity for the first two. Tip for parents serving soup skeptics: The kids might think of the soup as more of a “dip” if you serve it in a small bowl and the crouton like a piece of toast on the side.