How make a not rice

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

My sister recommended I use a bunka nabe (a Japanese deep pot with a tight-fitting lid used for cooking rice), so I bought one as part of my trousseau! Living overseas, I can now make fairly tasty rice, even with poor grade rice. For those who are unsatisfied with the electric cookers sold abroad, try this recipe.My bunka nabe can cook 2.5 rice cooker cups (16 cm diameter).Use a pot size that suits your needs.For leftover rice, thinly wrap in plastic wrap, and once it cools, store in the freezer.After cooking, soak the pot with water for easy clean-up! Recipe by gonta5963

The fried rice they serve at a ramen restaurant I go to often is delicious, so I tried re-creating it.Use a generous amount of oil to make the eggs fluffy and the rice grains nice and separated. Add a little butter to taste to make it even more delicious!Very occasionally, I run into sweet crab sticks. They're not good in this. I had a failure the other day with ones like that... Recipe by Souryokucha

My family's recipe! Enjoy for breakfast, lunch or as a snack.Once you've added the butter, be quick! Recipe by Yuzumomoko

This dish will make you appreciate the deliciousness of tempura crumb rice balls.You can make this dish readily with store-bought tempura crumbs. Otherwise, you could ask your local soba restaurant if they have any crumbs available. Do whatever is right for you ^^ Recipe by Moechin

I made this for employees' lunch at my workplace.When you're cooking the eggs, stir them with a large motion from the bottom of the pan. Recipe by Silvy1978

I always make this for my beloved daughter's bento.I don't go grocery shopping until everything in the house is completely used up because I want to make sure I use up everything.Because of this, we enjoy single ingredient fried rice from the beginning of the month to the end....My daughter didn't actually say this was good, it's just my opinion.Keep the heat on medium the whole time. You could raise it to high, but definitely don't use low heat. If you do, everything will be soggy. Since this is fried rice, let's try to keep it crumbly! For 1 serving. Recipe by Ha-tannookkasan

I made this for a bento contest.You can substitute ingredients as needed.You can make this in a small bowl for kids as well. Recipe by Mai*Mai

I wanted to eat natto with kimchi!When I had both available, I just made this on the spot and it came out great.You can easily make this with ingredients you have on hand.You can optionally add a dribble of ra-yu. Recipe by Ei chan

I wondered what salmon flake and egg rice balls would turn out like, and decided to find out.The salt content of the salmon flakes varies depending on the maker, so mind you don't add too much. Use any other filling you like too. Recipe by Yuukarikoara

My mother makes steamed corn, and I always roast it with soy sauce. I really love that, but I wondered if it'd go with rice? I like flavored rice better than white rice. So I used a can of corn I had on hand, and added plenty of ginger to come up with this deep flavor. You don't even need a side dish!Fresh corn is in season in the summer. This is easy to make once you roast the corn - it's cheap and has a good texture. My husband had the idea of adding butter, which turned out to be delicious. Use lots of corn for a nice texture, and minced ginger for a better flavor. Helps to fight off the summer chills. Works as a main dish that doesn't need a side. Recipe by Umashinokunino junin

I used to mix natto and egg together before topping on rice, but when I was making egg on rice for a friend, she advised topping it with natto, and since then I've been a fan of this style! It's not much, but it's a completely different way of eating, so please try it out.Don't mix the natto and egg together... that's it! Recipe by RED_SPIC

Refer to the video for hints.Don't press the rice too hard. Just form it lightly and softly. Don't moisten your hands with too much vinegar-water, or the rice will get wet and may fall apart. Wipe your hands with a moistened kitchen towel occasionally. This makes it harder for sushi rice to stick to them. Homemade sushi is delicious! Recipe by Cooking S Papa

I had a delicious combinations of ingredients on hand so I decided to indulge myself and mix them all together. I recommend you stir all the ingredients before you eat them up.-Since tofu and nametake mushrooms are cold, using hot rice makes the dish taste more delicious.-You can buy a soft-poached egg at a store, but you can easily make it. I used, but you can try other different recipes. For 1 serving. Recipe by Garumeri

I love salmon and mayo rice balls! I was thinking of a way to make them even tastier.*Add sesame oil a tiny amount at a time, according to your taste! Be careful to adjust it bit by bit!*It's still tasty without mayonnaise to the taste of sesame oil. Recipe by Mai*Mai

I had lots of ginger and wanted to use it up!After you julienne the ginger, you can soak it in water if you prefer to soften the harshness. I like the strong ginger taste so I use it as is. Recipe by Mie1016.

I came up with a sushi rice recipe using ingredients commonly available in Europe, with easy-to-remember ingredient ratios.I don't use refined white sugar, which means my sushi rice always has slight tinge to it.In Step 3, use a cutting motion to mix the rice. Over-mixing will result in mushy rice.Substitute rice vinegar for the white wine vinegar if available. Recipe by Kawakosuisu

I used to always toss out leftover rice, so I thought of a way to use it.In Step 2, I wrapped a rolling pin in plastic wrap, then crushed the rice grains.In Step 6, if you wear plastic gloves, your hands will not get sticky. If you store them in the refrigerator, microwave for a minute at 500W for a delicious texture akin to sesame dumplings. Consume the same day. Recipe by xlyumilx