Whether you want to make vegetarian, gluten-free or chicken fried rice, this endlessly customizable, super easy recipe is the perfect place to start.

In a wok or a large 10- or 12-inch skillet, heat 2 tablespoons of canola, vegetable or peanut oil over high heat. Add 1 cup of diced onion and 1 cup of chopped red peppers or another vegetable.

Add the shrimp and stir-fry for 30 seconds, or until the shrimp pieces start to turn pink, but are not yet cooked. Add the rice and mix until the ingredients are evenly distributed.

Today’s recipe is a reverse: rice-fried vegetables. The vegetables are dominant, and the rice is a backdrop. This is a delicious way to get more vegetables on everyone’s plate — no hard sell ...

Divide the fried rice between two dishes and serve immediately. If you have Korean side dishes (banchan) serve a selection of them to accompany the fried rice. 8 /8 ...

For vegan fried rice: Use tofu instead of meat (or just use veggies) and omit the eggs. For gluten free fried rice: Use tamari in place of soy sauce. Recipe: Blackstone Fried Rice.

The secret to making fried rice that isn’t mushy is cooking the rice in advance, chilling it, and bringing it back to room temperature before frying. Also, long-grain and basmati rice tend to be ...