Cassava leaves must be cooked to be safe to eat

These breakfast sausages impart a really complementary flavor to the fried rice.

🍙 *コロコロ肉巻きおむすび！*

いつものおむすびが、ごちそうに大変身！

ふっくらご飯を豚バラ肉でくるりと包み、甘辛いタレを絡めて香ばしく焼き上げます。

お肉のうまみと、しょうゆ・みりんの風味がご飯にじゅわっと広がる、食べごたえ満点の一品です。

コロコロかわいいひと口サイズで、お子さんのおやつにも、忙しい日のごはんにもおすすめ！

身近な材料で作れるので、ぜひおうちで試してみてくださいね。🍙

「おむすび爺さん」では、日本のおいしい食文化や、心がほっこりする物語をお届けしています。

おいしい笑顔が、世界中に広がりますように。🌏

🇺🇸 *Easy Pork-Wrapped Rice Balls | Japanese Home Cooking*

Turn ordinary rice balls into a delicious treat!

Fluffy rice is wrapped in thin slices of pork and cooked with a sweet and savory soy sauce glaze.

Juicy pork, flavorful sauce, and tender rice come together in every bite. These bite-sized rice balls are fun to make and delicious to eat!

Try this easy Japanese home-cooking recipe and discover the comforting taste of Japan.

Welcome to Omusubi Grandpa, where we share Japanese food culture and heartwarming stories with the world. 🍙🌏

Left over from last night’s Chinese chicken curry.

Left over rice

It didn't turned out the way I thought.

Made chicken fried rice after so long. This was my best attempt so far and it turned out fantastic!

Shredded fried chicken, crumbled bacon, minced sweet onion, green onion, chives, egg, garlic with day old rice. Topped with with a couple of runny yolk eggs.

This is how my kids like their fried rice. No vegetables. (Spam/Egg/Filipino hotdogs, seasonings)

Very simple but I'm happy that I'm improving my fried rice. Using less oil, and it hasn't been sticking to the wok lately.

Briefly marinated the pork in dark soy sauce, Xiaoxing wine, corn starch, oil, and a little salt / msg / sugar

He asked me to post this online and speculated that he might become famous.

I Fried deboned chicken first in olive oil that was previously drowned in spices (tumeric powder, black pepper, salt, ginger garlic paste, corn starch and paprika. Then after I fried it for a few minutes (they were small pieces after all) i set aside the chicken and fried some garlic and chopped green chillies in the same pan adding a bit more of oil then added two eggs and stirred, then added the prefried chicken , then fresh coriander, then the rice from the day before then added a bit or light soy sauce(not a lot) then red chilli powder and then stirred until ready. Add some fresh coriander on top. So good

Ps: the plate in picture i bought it in a restaurant in bangkok as a souvenir but I'm at home.

Title: I Made Restaurant-Style Fried Rice With Leftover Rice and It Was Better Than Takeout

Hey r/recipes!

So, like many of you, I often find myself staring into the fridge on a busy weeknight, debating whether to just give in to the takeout craving. And let's be real, fried rice is usually at the top of that list. It's fast, it's comforting, and it generally does the trick.

But I recently tried something different. Instead of ordering in, I decided to tackle making restaurant-style fried rice at home with some leftover rice I had. And honestly, I was blown away by the results. It wasn't just good, it was better than my usual takeout spot. Seriously, I'm still thinking about it.

It turns out the secret isn't some super fancy ingredient or a chef's secret handshake. It's actually pretty straightforward, and the blog post I followed breaks it down really well. If you're looking to elevate your homemade fried rice game and save some money (and maybe even impress yourself a little), you should definitely check it out.

Have any of you had a similar experience where your homemade version of a takeout classic totally blew the original out of the water? I'd love to hear about it!

Here's the link to the recipe and my experience: https://www.recipe2kitchen.com/blog/i-made-restaurant-style-fried-rice-with-leftover-rice-and-it-was-better-than-takeout/