Cooking rice, cooking, cooking, no matter how interesting life is, it will be dulled by eating dry white rice every day.

Of course, whether rice is dry or fancy food depends entirely on the person who makes it. In order to keep life fresh and interesting, let’s get some fancy ways to eat rice~

Everyone knows how to make fried rice. I am tired of eating ordinary egg fried rice. The double-ingredient fried rice with eggs and bacon is more interesting with every bite!

Ingredients

150g rice, 1 egg, 1 slice bacon, 20g cucumber, 20g carrot, 1 green onion (chopped), 1 teaspoon salt, 1 tablespoon oil (approx. 30ml)

Steps

1. Cut the bacon into small pieces the size of a fingernail. Chop cucumber and carrot into pieces separately. Beat the eggs in a bowl, add 1 pinch of salt and mix well.

2. Heat the pot over high heat, pour in the oil, heat the oil until it is 60% hot, pour in the egg liquid, and quickly spread it with chopsticks until the egg liquid solidifies into broken egg pieces (the pieces should be smaller) ) serve out.

3. Pour the sliced ??bacon into the pan and fry briefly, then add the carrot cubes and stir-fry, then add the cucumber cubes and stir-fry for a few times before serving.

4. Then pour in the rice, keep on medium heat, stir-fry constantly, and use a spatula to break up the sticky rice balls, then pour in the fried eggs, bacon and vegetable cubes and stir-fry. Season with salt and chopped green onion before serving.

Then let’s have a simple and delicious omurice. The reason why you like omurice must be the surprise when you cut open the egg skin!

Ingredients

200g rice, 50g chicken breast, 20g onion, 20g carrot, 10g green pepper, 30ml milk, 3 eggs, 1 pinch of white pepper, 1 teaspoon salt, 2 tablespoons of tomato sauce, 2 tablespoons of oil

Steps

1. Cut onions, carrots and green peppers into fine pieces. Cut chicken breast into small pieces.

2. Heat the oil (1 tablespoon) in the pan over high heat, add the cut chicken breasts and stir-fry until the surface of the chicken turns white, add onions and chopped carrots and continue to stir-fry, add salt and Season with white pepper and finally add chopped green pepper.

3. After all the ingredients are stir-fried, add tomato paste (1 tablespoon), stir-fry evenly and pour in the rice. Stir-fry until the rice grains are loose.

4. Beat the eggs in a bowl, pour in the milk and mix thoroughly.

5. Pour oil (1 tablespoon) into the pan, heat it over medium heat until it is 60% hot, pour in the egg liquid, and stir it quickly with chopsticks until the surrounding area of ??the egg liquid turns white and the middle is not completely When it is cooked, pour the fried rice. When pouring, pour it on one side of the egg skin, then fold the other side of the egg skin in half, and gently press the edge of the egg skin to prevent it from spreading.

6. Pour the remaining tomato sauce on top when eating.

The rice is wrapped in creamy soup, and the surface is covered with a layer of fragrant cheese. It is really fragrant and smooth!

Ingredients

150g rice, 50g shrimp, 20g green beans, 20g carrots, 20g onions, 2 tablespoons light cream (about 30ml), 1 cup milk (about 200ml), mozzarella 50g shredded lira cheese, 1 pinch of black pepper, 1 teaspoon salt, 1 piece of butter (about 15g)

Steps

1. Dice the onion and dice the carrot.

2. Heat the wok over medium heat, add butter, heat until melted, add onions and stir-fry until fragrant, add green beans, diced carrots and shrimps, stir-fry evenly, pour in milk and light cream, stir evenly , cook over medium heat until the soup is slightly thick, add black pepper and salt to taste, and cook until it becomes a thick milky sauce, turn off the heat.

3. Take a deep-bottomed baking dish, spread rice evenly on the bottom, pour the fried milk sauce evenly on the rice, and finally sprinkle with shredded mozzarella cheese.

4. Preheat the oven, move the baking dish to the rack in the middle of the oven, and bake at 180°C for 15 minutes, until the surface of the cheese turns brown.

The previous ones were more serious. Let’s try making rice into burgers. The kids next door were so greedy that they cried.

Ingredients

200g rice, 1 chicken leg, 1 piece of lettuce, 1 tablespoon of cooking wine, 1 pinch of black pepper, 2 teaspoons of light soy sauce, 1 teaspoon of sugar, 1 salt A pinch, an appropriate amount of olive oil, 3 tablespoons of teriyaki sauce (about 45g)

Steps

1. Remove the bones from the chicken legs, add salt, cooking wine, black pepper, light soy sauce, and white sugar Mix well and marinate for 30 minutes. Wipe the surface dry with a kitchen towel before cooking.

2. Heat a flat-bottomed non-stick pan, put the chicken legs skin side down and fry over low heat. Fry one side until brown, then flip over and continue frying over low heat. Fry both sides until lightly browned and serve.

3. Pour the teriyaki sauce into the pan, add 3 tablespoons of water, bring to a boil over high heat, add the fried chicken legs, simmer over low heat for about 8 minutes, then turn to high heat to thicken the soup.

4. While the steamed rice is still hot, crush it with a spoon until it is half-crumbled to make the rice sticky. Take two tablespoons of rice, put it into a round mold and compact it into a 1cm thick hamburger base. Spread olive oil on the surface and place in the oven at 200°C for 5 minutes.

5. Take a piece of hamburger base, put lettuce on it, put the teriyaki chicken legs, and then put another piece of hamburger base.

The simpler it is, the more delicious it is. The small rice balls look the same as eating white rice, but they are actually very different.

Ingredients

400g rice, 6 perilla leaves, 1 tablespoon mirin, 2 tablespoons light soy sauce, 1 small handful of white sesame seeds, 5 nori flakes, 1 teaspoon sesame oil

Steps

1. Wash and chop the perilla leaves into fine pieces. Place the white sesame seeds in a pan over low heat and roast until fragrant.

2. Pour sesame oil into the pan, add minced perilla leaves, and stir-fry over low heat for 40 seconds until crispy and fragrant.

3. Take a large bowl, mix the rice, mirin, light soy sauce, and roasted white sesame seeds evenly, then add the fried perilla powder and mix well.

4. Mix the prepared sauce and rice together. Dip your hands in some water and start kneading the rice balls. It will be easier if you have a rice ball mold.

5. Shape the rice ball into a thick triangle and wrap it with seaweed slices.

6. Put the kneaded rice balls into the pan, no need to add oil, and fry over medium heat until both sides are golden brown.

After the serious staple food, you can also have some snacks. Snacks made with rice are delicious and healthy!

Ingredients

300g rice, 1 egg, 1 tablespoon glutinous rice flour, 1 tablespoon corn starch, 1 pinch white pepper, 1 pinch cumin powder, 1 pinch salt Pinch, 2 teaspoons of umami soy sauce, 2 tablespoons of oil (30ml)

Steps

1. Mix all ingredients in a large bowl and stir thoroughly.

2. Put the mixed rice into a plastic bag and roll it into 3 mm slices with a rolling pin.

3. Cut the fresh-keeping bag from one side, cut the rolled rice cake into small pieces, and wet the surface of the knife with water before cutting to prevent the rice from sticking to the knife.

4. Brush a layer of oil on the bottom of a non-stick pan, heat over medium-low heat, put in the cut small pieces of rice cakes, fry one side until golden, then flip and fry the other side until golden and crispy.

With these skills, you no longer have to worry about your children not eating!