https://guylyons.dev/tags/rice/Recent content in Rice on Guy LyonsHugoen-usFri, 20 Feb 2026 11:32:42 -0500https://guylyons.dev/recipes/crispy-rice-and-egg-bowl-ginger-scallion-vinaigrette/Thu, 19 Feb 2026 00:00:00 +0000https://guylyons.dev/recipes/crispy-rice-and-egg-bowl-ginger-scallion-vinaigrette/<p>Adapted from <a href="https://smittenkitchen.com/2019/01/crispy-rice-and-egg-bowl-with-ginger-scallion-vinaigrette/">Smitten Kitchen</a>.</p> <h2 id="ingredients">Ingredients</h2> <ul> <li>1 1/4 cups minced scallions (green and white parts)</li> <li>2 tbsp minced or finely grated fresh ginger</li> <li>Neutral oil (grapeseed, safflower, or sunflower)</li> <li>1/4 cup sherry or rice wine vinegar</li> <li>Fine sea salt</li> <li>About 1 heaped cup julienned or coarsely grated carrots</li> <li>8 oz small cucumbers, thinly sliced</li> <li>3 cups cooked, cooled rice</li> <li>4 eggs</li> <li>Soy sauce or tamari, to serve</li> <li>Toasted sesame oil, to serve</li> <li>Sriracha, gochujang, or another hot sauce, to serve</li> </ul> <h2 id="basics">Basics</h2> <ol> <li>Make vinaigrette: mix scallions, ginger, about 1/4 cup neutral oil, and vinegar; season with salt.</li> <li>Prep vegetables: lightly salt cucumbers and carrots (or quick-pickle with a little vinegar and salt).</li> <li>Crisp the rice in a hot oiled skillet until browned and crisp at the bottom.</li> <li>Fry eggs in a thin layer of hot oil until whites are crispy and set.</li> <li>Build bowls with crispy rice, vegetables, and one egg each.</li> <li>Spoon vinaigrette over each bowl and finish with soy/tamari, sesame oil, and hot sauce.</li> </ol>https://guylyons.dev/recipes/omurice-japanese-omelette-rice/Thu, 19 Feb 2026 00:00:00 +0000https://guylyons.dev/recipes/omurice-japanese-omelette-rice/<p>Adapted from <a href="https://www.justonecookbook.com/omurice-japanese-omelette-rice/">Just One Cookbook</a>.</p> <p><img src="https://guylyons.dev/images/recipes/omurice.jpg" alt="Omurice"></p> <h2 id="ingredients">Ingredients</h2> <ul> <li>1/4 onion (about 4 oz / 113 g), finely minced</li> <li>3 oz boneless skinless chicken thigh, diced small</li> <li>1 tbsp unsalted butter (for rice)</li> <li>1 tbsp cooked green peas</li> <li>1/2 tsp kosher salt, divided (for rice)</li> <li>Freshly ground black pepper</li> <li>2 servings cooked Japanese short-grain rice (about 1 3/4 cups / 330 g), warm</li> <li>5 tbsp ketchup</li> <li>1 tsp Worcestershire sauce</li> <li>4 large eggs, divided</li> <li>1/2 tsp kosher salt, divided (for omelette)</li> <li>2 tbsp unsalted butter, divided (for omelette)</li> </ul> <h2 id="basics">Basics</h2> <ol> <li>Sauté onion in butter until tender, then add chicken and cook through.</li> <li>Stir in ketchup and Worcestershire; cook briefly to reduce excess moisture.</li> <li>Add warm rice, season with salt and pepper, then fold in peas.</li> <li>Divide rice into portions and shape.</li> <li>Beat eggs with a little salt; cook a soft omelette in butter.</li> <li>Place rice on the omelette, fold/shape, and plate seam-side down.</li> <li>Optional finish: drizzle extra ketchup on top.</li> </ol>