Gizzard sauce with local rice

This recipe was taught to me by my mother.Very nice tasty, when rice ball sauteed with oil and soy sauce!

I once saw a video on YouTube on how to make Chinese fried rice,but I used my own recipes in order to see if it will come out nicely which at the end it did.You can eat this type of rice with mixed sauce or any sauce or peppered chicken or anything you feel will go down with it.

This may be the most awesome dish I've ever made: it's spicy, sweet and tangy. There are quite a few steps and ingredients but it is well worth it. The saffron-berry rice compliments the vegetable sauce perfectly

We had crab for dinner one night, so I used the leftovers to make this fried rice the next day. Recipe by yamita

I had some meat sauce leftover from when I made pasta, so I decided to use it to make a doria.You can use salted or unsalted butter. If you are using salted butter, go easy on the salt and pepper. Recipe by Korokorokorone

I made this recipe as a way for my kids to eat the vegetables that they normally wouldn't eat served individually.I used meat sauce made in advance. This can be easily made with store-bought sauce, so it's handy for times when you need a quick lunch. Stir frying the vegetables and the rice together, then placing the meat sauce on top prevents the dish from becoming too pasty. Recipe by Yupun

Fried bean curd cooked in a sweet-savory sauce on rice (called kitsune-don) is delicious and I love it, but I thought that in the summer months when appetites are lagging something spicy like this would be better. My husband really liked it so I decided to upload it here!You can freeze aburaage (fried flat tofu), so it's useful to keep stocked. I make the sauce with dashi stock so it's not that spicy. It's also good on top of udon noodles. Recipe by pappatyan

This is a recipe I thought of to use up leftover sauce.I don't particularly like the combination of eggs with sauce, but after I cooked this, it took the edge off of the sauce, and it was an unexpectedly tasty discovery.When I added pork, it became the best side dish for rice .It's ok to increase or decrease the amount of sauce to your liking.It's also good when using lean meat such as pork shoulder loin. For 2 servings. Recipe by Kumameshi

I usually make a lot like when I'm making hayashi rice, and then eat it the next day too.-I used thinly sliced shoulder roast this time.-Step 8: Be careful not to let it simmer for too long.-Step 9: If the saltiness is just right, then just season with pepper.-There will be less liquid in the leftovers, so it's better to heat it up in the microwave than on the stove. Recipe by putimiko

I messed up when cooking some rice and it didn't taste very good. So I turned it into crispy rice with ankake to disguise it.Of course, if you have delicious freshly cooked rice, you can use it with this dish as-is.Mix the ingredients together before adding to the frying pan so that you don't have to worry about burning anything.You can use any meat or veggies that you have in your fridge!!For the yakisoba version, I used pork instead of beef, Chinese garlic chives instead of snow peas, and I forgot to add the carrots and shimeji mushrooms. Recipe by Mine neko

A colorful dish for such a cloudy week! 😶‍🌫️I love this dish for its contrast of flavors and how satisfying it is. It's a kind of Pad Thai (my absolute favorite dish in the whole world, along with pizza haha) that isn't quite Pad Thai but still hits the spot. I wanted to try it with some rice noodles I bought at a little shop near my house. This can be made with noodles, pasta, or any kind of noodles.I hope you like it 🤗

I wanted an Asian dish but had to work with what I had at hand. It has a nice soy taste and plenty of meat. Could use more potatoes. The bbq sauce gives it a sweet taste.