I saw rice burgers in a burger shop and thought I could make my own. It was like making toasted onigiri rice balls.It's also delicious made with kinpira burdock root or ginger-fried pork! For 1 burger is about 386 calories. Recipe by Mami-zurei

This is very simple plain &non spicy recipe with full of mint flavour.but we take it with tomatoes & mint pickle .

I don't like it when the rice filling of omurice is soggy and flat, so I changed the order of doing things - and that was a big success!Instead of adding the flavorings after adding the rice, by flavoring the chopped ingredients first, the rice doesn't get flat and soggy, but is still well flavored.If you wrap the omelette in plastic film while it's still hot to neaten the shape, it will turn out nicely. For 1 serving. Recipe by Megutoraman

tasty is good and make to easy

I wanted to try making a little rice ball girl with a cute bob hair cut and cropped bangs.Switch out any ingredients you don't have with whatever you have on hand.If you don't have punch-out tools, don't worry--it's still cute even without the nose! Recipe by Mai*Mai

A long time ago when I was living on my own, I never really ate rice so I didn't own a rice cooker. It wasn't a problem, but when I started living with my boyfriend, he kept badgering me because he wanted to have rice.My mother told me that rice can be cooked in a frying pan, so she taught me how and when I tried making it, it was really easy. My boyfriend thinks cooking it this way is better than when it's cooked in a rice cooker.My co-workers are always surprised by how I make rice, which is why I decided to upload the steps.The cooking time is approximate, so the amounts and cooking temperature may vary. Peek at the rice. If the liquid has evaporated and the rice is plump, it's done. Since there isn't a lot of rice, it will probably burn easily. I usually use 3 rice cups and cook for around 5 minutes on low heat. Recipe by saki1010

On a day when I was planning to make onigiri, I cut my hand with a vegetable slicer.Since I couldn't touch the rice with my hands, I decided to roll the ingredients and it was surprisingly good.-A tip is to roll tightly. If it's loose, the rice and ingredients will spill out when slicing.-Salt the rice well. Taste before rolling.-Another tip is to wet the knife after each slice to guarantee a clean cut. Recipe by Mangetsu152000

I wanted to have some of my family's favorite chicken meatballs with rice, so I came up with this recipe.You don't need to use a poached egg. Topping with raw egg yolk is also delicious. Recipe by Purachinaro-zu

You can make it really quickly if you use thinly sliced meat. It's really easy and you only need one frying pan.I added a shiso leaf because it gave it that home-cooked deliciousness right from my kitchen!● Make sure you shape the rice firmly and tightly!● If you marinade the cooked meat in sauce, it will prevent the oil from spitting (when you put them in the frying pan) and at the same time, you can cook the fried egg.● Putting a pick through the middle of the burger or wrapping it will make it easier to eat and and prevent it from crumbling or making a mess! For 1 serving. Recipe by Emimafin

I made this for a late night snack after putting my children to bed. I've made this countless of times because there are no dishes to wash up.You could add ichimi spice to the soy sauce and sugar. Recipe by HaradaKiTN

Since I wanted to try a taste other than soy sauce with my egg on rice, I gave Fujikko brand's shio-kombu a try.Most of the shio-kombu sold under the Fujikko brand have a strong salt flavor and are delicious. Before eating, I recommend stirring up everything really well.As garnishes, you can also use green onions, shiso, or season with shichimi spice. Recipe by Bajiru danshi

When I was in high school, I used to make breakfast and bentos for myself. That was when I thought of this recipe. I used to eat this all the time since it's easy and filling.You can also use ham or canned tuna instead of fish sausages. If you have daikon sprouts or green onions, sprinkle on top for color. For 1 serving. Recipe by Fujihime mama