What to Cook with rice plate – Tasty Recipes to Try
Looking for recipes with rice plate? We’ve got simple, tasty ideas the whole family will love — perfect for everyday cooking.
Recipes with rice plate
Youxian dried tofu has a tender and smooth texture, while still being tough. It is chewy and elastic, with a golden surface, full of texture, rich bean aroma, and a mellow taste. ~ This plate of fried meat with dried tofu looks "crazy" when it is placed on the table, like a delicious version of an overturned paint tray! The dried tofu tastes soft and tender with a bean aroma, and the meat slices are burnt and "juicy", a perfect "rice assassin". The rice has to call "big brother" when it sees it, and it is so cool that I can't stop~
My kids love this! The sweet and sour taste is very appetizing, and you can't stop eating it. It can be eaten with rice, and you can eat several bowls. It is a perfect accompaniment to rice. Even a novice in the kitchen can make it, and the kids will definitely lick the plate clean!
Sichuan and Chongqing's salty shaobai (rice shao) is a melt-in-your-mouth pork belly. The fatty, glutinous pork belly is not greasy at all, while the lean pork belly is perfectly flavorful. The chopped bean sprouts are salty and fragrant, with a crisp and flavorful chew. Mixed with the pork belly, the combination of salty and sweet flavors is so fragrant it's almost intoxicating! In Sichuan and Chongqing, this dish is a common dish at banquets and restaurants. I, a meat-averse person, saw this shaobai (rice shao) at my grandmother's house and tried a piece. My eyes widened, and I devoured the entire plate! Since then, I've become a true meat-eater. Every time I go back to my grandmother's house, the first thing I shout is, "I want shaobai!"
This glutinous rice and egg dish, standing prominently in the center of a large round plate, exudes Michelin-level sophistication! The white plate makes the glistening rice balls stand out even more. Each grain of glutinous rice is coated in a glossy egg yolk, so sticky and soft it can be stretched into soft strands, with an enticing sheen. The green peas scattered throughout are incredibly eye-catching. The taste is absolutely amazing! The rice is chewy and sticky, bursting with savory flavor, infused with the rich aroma of Cantonese preserved meats—a truly multi-layered experience. Every bite is flavorful and satisfying, the aroma of preserved meats blending with the sandy texture of the egg yolk. The savory and oily flavors are locked inside the rice, leaving a lingering fragrance on the tongue. It truly is a beautiful presentation paired with a satisfyingly delicious taste! 😋
Nasi Goreng Kencur Campur Petai is a typical Indonesian fried rice dish that combines the distinctive aroma of kencur with the unique taste of petai. The fine spices consist of cayenne pepper, shallots, garlic, and kencur which are sauteed until fragrant. The eggs are beaten and scrambled, then mixed with white rice, sliced petai, sweet soy sauce, salt, and flavoring. The simple cooking process produces fried rice with a savory, spicy taste and a distinctive aroma of spices, perfect served warm as a breakfast or dinner menu.
This mango coconut milk sticky rice recipe features plump, white glutinous rice drizzled with coconut milk, glistening with golden mango chunks. Mango slices are then shaped into a small flower, and a few green leaves are added. Arranged on a plate, it's a dessert shop favorite! It's even more delicious. The glutinous rice is soft and bouncy, coated in the fragrance of coconut, while the mango is sweet and juicy. With one bite, the aroma of coconut and fruit fills your mouth with a refreshing sweetness! The recipe is super simple: soak the glutinous rice and steam it. Bring the coconut milk, sugar, and salt to a boil, and pour it over the rice. Chop the mango and arrange it on top. Even a novice can pull it off easily. Try it now; I'm already dizzy with the aroma!
One bite is so delicious, you can finish half a plate in one go! The method is also very simple, just wash, boil, stew, and it's done in a few steps. The aroma of the stew is wrapped in the chewy eggs, the soy sauce enhances the freshness, the oyster sauce enhances the fragrance, and the five spices add flavor. It is tasty and addictive. It is perfect as a snack or with rice. Even a novice in the kitchen can easily replicate it. Whoever makes it will love it. It is a delicious and quick dish~
The fragrant steamed glutinous rice spareribs are here! The spareribs are marinated with five-spice powder and wrapped with chewy glutinous rice. Once they are steamed, the whole house is filled with the aroma of meat and rice~ (I have personally tested this combination and it is YYDs! 🤤) Every time I make it, my family will rush to eat it. It is a real table turner. It is so fragrant that I even want to lick the plate clean~
Black seaweed wrapped around white rice, topped with pink, tender Arctic sweet shrimp. Their tails were a vibrant red, as if they'd just jumped out of the water. Placed on the sushi, they looked like a blanket of vibrant red, a breathtakingly fresh quilt covering the rice. Sandwiched between the shrimp and rice, the cheese slices were gleaming with a milky aroma. Inside, tucked away in intestines and crab sticks, the meaty aroma was enough to make your mouth water! The carnivore in my family was so enchanted by the sight of this plate of sushi that he rushed over in two steps. The first bite revealed the crisp seaweed and soft rice, followed by the freshness of the Arctic sweet shrimp, the fragrance of the intestines, and the springiness of the crab sticks. The cheese still sizzled with a milky aroma, and the sweet and sour Thousand Island dressing and mayonnaise accentuated the meaty flavor. The sushi was so fresh, fragrant, and satisfying that I couldn't stop. Look at that guy, his chopsticks seem to have legs, he puts one bite after another into his mouth, and in the blink of an eye, half of the plate is gone, and he is still mumbling, "the shrimps are so fresh" and "the cheese and meat are so delicious together", and finally he picks up the plate and puts it into his mouth, the whole plate is gone in the blink of an eye, and after finishing it, he licks his fingers with satisfaction and shouts, "I'll make another plate tomorrow!"
Seafood scallion pancakes (해물파전/Haemul Pajeon) are a quintessential Korean pancake dish. Not only are they a daily snack for Koreans, but they're also often enjoyed with makgeolli (rice wine), and are a classic favorite on rainy days. Freshly fried scallion pancakes are a feast for the taste buds. A golden egg crepe encases a soft, tender pancake, with slightly crispy edges. Each bite releases a burst of egg and wheat flavors, while the tender shrimp and soft crab sticks explode in your mouth, and the refreshing aroma of scallions perfectly balances the richness. Dipped in a sweet and sour sauce, the umami flavor is instantly amplified. Whether for breakfast, a late-night snack, or entertaining friends, a plate of seafood scallion pancakes is sure to turn heads!