Peruvian Arroz Chaufa
Chifa-style fried rice with cooked chicken, egg, spring onion, ginger, soy sauce, and sesame oil. Quantities and timings are estimates for 4 servings.
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Rice and other grains
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Japanese Oyakodon
A bowl of rice topped with chicken and onion simmered in dashi, soy, mirin, sake, and sugar, then finished with egg. Serves 4; preparation times are estimates.
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Cuban Congrí Rice
Rice and red beans cooked with sofrito and spices. Serves 6; hands-on preparation, total cooking time, and yield are approximate estimates.
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Cuban Moros y Cristianos
Long-grain rice cooked with black beans, sofrito, spices, and a touch of vinegar. Makes 4 servings and takes about 45 minutes.
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Indonesian nasi goreng with fried egg
Cold rice stir-fried with shallot, garlic, chili, terasi, kecap manis and soy sauce; served with a fried egg.
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Lebanese Mujaddara
A Lebanese dish of lentils and brown rice cooked together, topped with golden onion and cumin.
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Indonesian Nasi Goreng with Chicken and Egg
Indonesian fried rice with chicken, egg, vegetables, and the sweet-salty combination of kecap manis and soy sauce.
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Kiribath: Sri Lankan coconut milk rice
Rice cooked with water and coconut milk until tender, creamy, and slightly sticky, then pressed and cut into portions.
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Basic Chinese Congee
Chinese white-rice porridge slowly cooked with water, ginger, and scallion, served for breakfast.
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