Had a busy day and don't want to cook? This recipe takes you only 5 minutes but the result is fabulously delicious and savoury. Only 3 main ingredients, rice, egg, and green onions! Simple, easy, and quick!

Quick, Light, and Easy Dinner !

yummy. :ohyeaah

A recipe from a cookbook inspired me to prepare this dish. I often make egg rice bowls with leftover vegetables. The result was healthy and tasty.You can use any vegetables you like, such as carrot or onion, not only cabbage.Try not to move the food around after you add the tofu otherwise the shape of tofu will be damaged too much. Before adding the beaten egg make sure you taste first. If it is too bland, simmer a little longer to reduce the sauce. Recipe by John Lee Cooker

Korean style BBQ stir fried rice! Amazing flavor with a bit of spiciness. If you want to try an Asian dish, but does not want something too different, this is yours. Tip: I used sticky rice because I like the texture. Also I cooked black beans with rice for more flavour (should I say more nutty flavor?). But you can use jasmine rice!If you don't have House of Tsang Korean Teriyaki sauce:It won't taste the same, but similar.Mix minced garlic, minced ginger, sugar, soy sauce, corn syrup, sesame oil, black pepper. -> basic Korean style sauce.

I had some beef tendons, and wanted some way other than soup to eat them. So I did a rice stir-fry thing with part of them. Turned out good, and it wasn't soup. A tender rice is better for this textually I think.

This rice is, hands down, the BEST stir fried rice I have ever made. The rice gods were with me today and I’m making sure I have this little jewel in my vault. We had it with chicken kabobs. All ingredients are approximate and you can add or take away but the vinegar is the key to the flavor.

My parents taught me this recipe.If you don't have any homemade lard on hand, feel free to use the kind you can get at the store! In that case, you won't need any vegetable oil, but use a teeny bit more lard when stir-frying.It's difficult to make large batches of homemade lard (plus it'll have some seasoning included with it), so we use it in this recipe as a secret ingredient to give the rice an extra boost in flavor. Recipe by Hiromanma