My husband often ordered pineapple fried rice at Thai restaurants, so I surprised him by tweaking some similar recipes to come up with a version that's both simple and delicious. —Bonnie Brien, Pacific Grove, California
Perfect for an end-of-the-week meal, this sensational dish comes together quickly with leftover rice. I learned a great tip for the steak recently: Partially freeze it, and it will be easy to cut into thin slices. —Simone Garza, Evansville, Indiana
This delectable shrimp fried rice is filled with color and taste that makes it vanish fast. Our family of four can't get enough of it. Bacon adds crispness and a hint of heartiness. Consider it when you need a different main dish or brunch item. —Sandra Thompson, White Hall, Arkansas
Transform last night's supper into tonight's dinner for six. Hoisin-flavored chuck roast works wonders in this recipe, but you can use flank steak as well. —Taste of Home Test Kitchen, Greendale, Wisconsin
For variety and color, I like to combine at least two types of vegetables in this fried rice recipe. It's a flexible dish, limited only by what's in the fridge and your imagination. —Becky Matheny, Strasburg, Virginia
Carolyn Lewis is a young writer & digital media professional who grew up in Milwaukee. She loves to read graphic novels, write poetry about nature and cook Thai food while listening to podcasts. She has always been a storyteller and animal lover, thus, she has a hamster named Hamlet.
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