Fried Rice

“Plenty of us grew up with fried rice as the ultimate way to make leftovers tastier-throw that day-old pork chop in the mix and voila! This cookbook takes the thrifty, tasty meal to the next level with fifty variations on the original. Fried rice with flavors as varied as Mediterranean, Indian and Hawaiian will have you returning to the pages again and again.”-1889, Washington’s Magazine “Rice is notoriously neutral, some would even say bland, but [Danielle] Centoni is all about bold flavors. It’s what makes this book such a win. In Fried Rice, she goes all in on herbs and spices, and several recipes feature additional garnishes and sauces or oils. Don’t let that scare you off; none of them are particularly time consuming or complicated. They’re small touches that make the final dishes stand out.”-Daily Waffle“If fried rice is an edible blank canvas, then get ready to channel your inner Jackson Pollock. Fast, easy, and a perennial favorite, this homespun dish veers decidedly outside the box in the new Fried Rice: 50 Ways to Stir Up the World’s Favorite Grain…The book includes globally-inspired 50 recipes. Of course, there are standards such as ‘Classic Chinese Fried Rice with BBQ Pork’ and ‘Spicy Fried Rice with Chinese Broccoli, Ground Pork, and Szechuan Chili Oil’. But there is plenty more that you’d be hard-pressed to have considered before, including ‘Fried Rice with Halloumi, Pickled Onions, and Zhug,’ ‘Carbonara Fried Rice,’ and ‘New Mexican Chili Fried Rice with Queso and Pork.’”-FoodGal

Danielle Centoni is a James Beard Award-winning food editor and writer. She was the food editor for theOakland Tribunebefore moving to Portland where she covered food forThe Oregonian. She was also the senior editor forImbibemagazine and editor ofEater Portland.She develops recipes for brands and national publications including Weber,Better Homes and Gardens, and is a regular freelance writer forThe Kitchn,Rachael Ray Every Daymagazine,EatingWell, andBon Appetit. She is the coauthor ofMother’s Best- Comfort Food That Takes You Home Again(Taunton, 2009);The Sugar Cube- 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet(Chronicle, 2012); and the author ofPortland Cooks- Recipes from the City’s Best Restaurants and Bars(Figure 1, 2017).

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