Shiso Rice
I made a Japanese-style variation of pad ga prao rice. "Ga prao" means basil. So I replaced the basil with shiso leaves and renamed it to "Shiso Rice."
●Work quickly on high heat. You can use ground chicken instead of ground pork
●Adjust the amount of shiso leaves to your preference. Recipe by Raby
Shiso Rice
I made a Japanese-style variation of pad ga prao rice. "Ga prao" means basil. So I replaced the basil with shiso leaves and renamed it to "Shiso Rice."
●Work quickly on high heat. You can use ground chicken instead of ground pork
●Adjust the amount of shiso leaves to your preference. Recipe by Raby
Cooking Instructions
- 1
Finely chop the garlic and ginger. Cut the stem and seeds of the bell peppers and finely chop. Shred the shiso leaves by hand and roughly chop the tomato.
- 2
Add vegetable oil to a frying pan. Then add in the garlic and ginger and cook. When fragrant, add in the ground pork, salt and pepper and keep stir-frying.
- 3
When the meat has changed colour, add the bell peppers, half of the shiso leaves and the seasonings marked with ●. Carefully stir fry and simmer whilst being careful not to let anything burn.
- 4
Once most of the liquid has evapourated, stop the heat. In a separate frying pan, make a fried egg.
- 5
Add the rice to a plate along with plenty of the mixture from Step 4. Add the fried egg, tomato, and rest of the shiso leaves to complete.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Yukke-Style Tofu Rice Bowl with Shiso Yukke-Style Tofu Rice Bowl with Shiso
The sauce that was served on a raw tuna bowl at a local restaurant in Tsuruhashi called Maguro Shokudo was so delicious, I thought it would work well with tofu too.This recipe yields makes enough two normal rice bowls. If you make a large portion in a donburi bowl, it'll be 1 serving. Adjust the amount of gochujang to your taste. For 2 servings. Recipe by Raby
-
Wasabi and Shiso Rice Balls Wasabi and Shiso Rice Balls
I wanted to eat rice balls with soy sauce, so I tried making this.It is okay to add copious amounts of wasabi if you want more. When mixing the piping hot rice and soy sauce wasabi, your eyes might water a bit. Recipe by Yuzuyuzu -
Seasoned Rice with Shio-koji Soboro Seasoned Rice with Shio-koji Soboro
You can increase the sophistication of a dish just by adding a little frozen shio-koji.Shio-koji soboro is not only delicious with ground beef, but also with a mix of ground beef and pork. You don't need to use homemade shio-koji, store bought ones are also useful to have on hand. Recipe by kebeibiko -
My Mother'sMiso Shiso Leaf for Cooked White Rice My Mother'sMiso Shiso Leaf for Cooked White Rice
We harvest a large amount of shiso leaves every summer, so my mom often made this dish to consume them. It's so delicious with cooked rice. I arranged the recipe to be less oily than my mom's.It may be kept in fridge for 1 or 2 weeks.You can use up to 50 shiso leaves. For a quantity that is easy to make. Recipe by Kechauru recipe -
Sushi Rice Sushi Rice
Regular sushi rice is a bit sweet, so I made this sushi rice to use in California rolls.Make sure to thoroughly fan air onto the rice while mixing in cutting motions during Step 2. Recipe by Mie- -
Colorful Rice Balls with Edamame and Red Shiso Colorful Rice Balls with Edamame and Red Shiso
I combined my husband's favorite shiso rice seasoning with edamame.In order for the flavors to blend in better, I recommend using freshly cooked rice.If the salt from the shiso seasoning is not enough, you can add some more. Recipe by ma2003co -
Classic Hayashi Rice Classic Hayashi Rice
Hayashi Rice is a classic Japanese supper kids just love!!All you need is a box of Hayashi paste.It tastes even better the next day.
-
Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese
I was chosen to be a Meiji Hokkaido Tokachi Camembert cooking tester, so I tried mixing it in rice balls.The saltiness of umeboshi pickled plum varies from household to household. If you find the flavor lacking, adjust to your liking. Recipe by Edamame korosuke -
Shijimi Clam Rice Shijimi Clam Rice
I received some shijimi clams as a gift, so I tried making this!You can get a nice soup stock from the clams using 1 liter of hot water. Try using it in various dishes. By seasoning the shijimi clams twice, they'll be packed with flavor. You can cook the rice with the usual amount of water. Recipe by Kinuchan -
Hayashi Rice Hayashi Rice
Hayashi rice is too rich with just the roux cube, so I always add canned tomatoes.My family prefers a tomato-based hayashi rice than demi-glace based.I modify the ingredients every time.Step 1 - If you don't have a food processor, mash the ingredients while simmering. Step 3 - If you increase the amount of canned tomatoes, decrease the water (the water and tomatoes together be about 600 ml combined). Step 4 - Mix the cooked rice with butter, parsley (fresh if you have it), and salt. It's also delicious with shimeji mushrooms. Recipe by Yuuyuu0221 -
Steaming Miso Rice Balls Wrapped in Shiso Leaves Steaming Miso Rice Balls Wrapped in Shiso Leaves
These rice balls were made by my maternal grandparents. Even if you don't feel like eating much in the summer heat, these will mysteriously perk up your appetite.I ate these rice balls often for lunch during spring break. Even now I sometimes eat them for dinner or lunch on a free day.Don't put these into your lunchbox though. they are best eaten freshly made and still steaming hot! Recipe by Mayumi -
Perfect Rice Perfect Rice
Indians , Spanish people and Asians eat rice with almost every meal. There are many kinds of rice . Long grains, short grains, brown, white, basmati .. So on. But brown rice is higher in magnesium and other minerals. It also has more fiber. For example, a cup of white long-grain rice contains just one gram of fiber, whereas a cup of brown rice contains four. - But it is so chewy and takes more time to cook. I usually mix them with whites. That the reason you soak them, longer you keep them in water shorter time to cook. I used Goya brand rice. If you make 1 cup rice , use 1 and 1/2 cup of water/ broth. For 2 cups rice use 3 cups of water. ..
More Recipes
- Easy Acqua Pazza with Cod and Shrimp Heads
- Lamb Chops
- Japanese Leek & Ground Pork Soboro
- Tuna Noodle Casserole
- Memories of Hawaii Stuffed French Toast
- Honey Grapefruit
- Tender Sauteed Chicken with Onion Sauce
- Turnip & Pork Belly Curry Stir-fry
- Kimchi Soy Dan Dan Noodles
- Avocado and Octopus Appetizer Salad
Comments