I had the taste for a spicy dish and just put this together... It was dlish...

I'm thai but been living in Japan for long time and love to eat and make good food and my husband just love and enjoy the Asian taste of food hope everyone enjoyed the food as I do

Vegetarian Rice Toppings with Squash, Beans, Tomato, Cabbage, and Potato have become a beloved option for individuals seeking a healthy and fulfilling lunch or dinner, even during busy days. This dish has gained popularity due to its delightful fusion of flavors and textures. The tender squash, protein-rich beans, juicy tomatoes, crisp cabbage, and hearty potatoes blend harmoniously to please the taste buds. With its straightforward preparation and abundance of nutritious ingredients, this dish offers a convenient solution for a quick and nourishing meal. Whether enjoyed as a standalone dish or accompanied by rice, it ensures a satisfying and wholesome dining experience.(This is also considered a shrimp-paste-free and meatless dish. Perfect remedy for those who have meat or seafood dishes.)

I ordered this once at a restaurant for lunch and it was pretty good, so I tried making it myself.In our house we like very light flavors, so the sauce we pour on the rice is just 2 tablespoons of soy sauce, 1 teaspoon of sugar plus salt and pepper. If you prefer it more concentrated, increase the amount of soy sauce and sugar.I've never use measuring spoons, so when I measure, the flavor is slightly different each time. Recipe by Monshan0227

To this recipe there is no real story. It's my own way of cooking healthy.

I never measure ingredients when cooking or baking so when someone asks for the recipe I can't help my daughter told me to start writing down what I put in stuff so I did hope you enjoy

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.

I love spicy pork dishes. I used user "uushi-san" and "nanamama-san"'s gochujang recipes, which inspired me to make this recipe with stir-fried rice. Thank you to both of you!I don't add any, but you can also add garlic, if you like. Recipe by KT121

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

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

When I went to visit my Great Aunt Annabel about 36 years ago, I learned the importance of being frugal. She would save everything leftover from the meals, if it would keep. At the end of the week or sooner she whould make a big spread with all the leftovers. So, I had some leftovers from Sunday dinner. I put it to use.

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.