Had some left over Rice from a Curry cooked the day before. It looks so easy on TV so I went for it

It takes me 20 to 30 mins for the preparation of this recipe,like boiling cutting chopping etc n hardly 15-20 mins in cooking. It is a conversion of my family's traditional recipe,,i mean its my version of my family's recipe :p hope u like n enjoy it :)

When the family members fond of seafood. Usually, I add squid, but I don't have it now, so I skipped the squid. Nasgor or Nasi Goreng is Indonesian 🇮🇩 fried rice, is another our favorite hometown food.Nasi goreng is often described as an Indonesian rice dish cooked with pieces of meat and vegetables, although it is also endemic in Malay-speaking communities of Southeast Asian countries, such as Malaysia, Singapore and Brunei. It has gained popularity in Sri Lanka through historical migrations from the Malay Archipelago, in countries like Suriname via Indonesian immigrant communities, and in the Netherlands through its colonial ties with Indonesia. Nasi goreng is distinguished from other Asian fried rice preparations by its distinct smoky aroma, and caramelised yet savoury undertones of flavour. There is no single defined recipe for nasi goreng, and its composition and preparation varies greatly from household to household in all regions where the dish is endemic to.#nasgor #nasigoreng #nasgorseafood #nasgortuna #nasgorudang #tuna #udang #cookpad #cookpadcommunity #cookpadcommunity_Indonesia #cookpadcommunity_USA

A friend gave me the secret of using a gourmet peanut oil to give that hint of flavor. Since it's so hard to know if you get a good flavorful oil, I added the peanut butter. Just give it a try. This is my mother's and husbands favorite fried rice.

Though my mom did most of the cooking when we were kids, every once in a while, my dad would take to the kitchen to make one of his three signature dishes which were:1) kimchi jjigae,2) kimchi fried rice, and3) kalbi.Well, one of those plus a huge mess.Of the three, I think his kimchi fried rice was my favorite. Maybe it's because I remember sitting at the bapsang with nothing but a huge wokful of fried rice and as many spoons as there were people eating, and just digging in until we were all stuffed. Definitely because it was just so tasty - the simple deliciousness of pork belly or bacon, and sauteed and slightly caramelized ripe kimchi, all tossed with yesterday's rice and a little bit of sugar, soy sauce and gochujang to make it even spicier.Delicious memories!As with most fried rice recipes, stale rice works best. So the next time you have Chinese, Thai, Korean or Japanese takeout, you might want to save your leftover steamed rice to make this dish later in the week. Also, while some people like to make their kimchi fried rice with fresh kimchi, I personally like it much, MUCH, better with the ripe, sour stuff.

--Use generous amounts of green pepper, onion and ginger. These three ingredients are important. (I tried using onion when I had no green onions in. I felt it needed a touch of green, so I added green peppers. I like this version.) You can add other ingredients, too. Recipe by Raby

It was a left-over cooking for breakfast. Surprisingly, yummy!

When there’s no food left at home and only sausage in the fridge, I usually fry it with rice to make a delicious meal.

My kid did not like the sweet taste of rice, So next time I will add less sugar.( But when I reheated the rice I add more chicken broth,the rice taste was less sweet)

I found myself with plenty of leftover ham and rice one afternoon and so decided to make this quick and easy to eat, chinese style recipe. My husband and son loved it and had seconds!

When I was making scrambled eggs in the microwave I suddenly thought of this recipe. It makes a fried rice that's less oily than when made in a frying pan.This is the second recipe in my "I Want to Eat it Right Now!!" recipe series. My first recipe was Apple Custard.Just make sure to stir the rice well. Make sure to mix the rice thoroughly with the egg, down to the last grain. After microwaving the rice, mix it with a rubber spatula to get it nice and crumbly This rice also contains only a little bit of oil.I used a glass casserole dish to cook my rice in the photo, but if you use a plate you'll end up with less washing up. Recipe by Iamitsuki

I love the tanginess of lemon and it heightens the taste of anything used with, this simple lunch meal can be eaten alone /with any substitute.#rice#italianherbs#lemon