Tamago Gohan with Crispy Sage & Anchovy Oil
Soft-scrambled eggs stirred into warm jasmine rice with a savory brown-butter drizzle.

Ingredient · 465 recipes
The best ways we cook with rice — real recipes with method and macros. Every recipe below is from the Delicious.com kitchen, with full method, macros and a one-tap grocery list.
Soft-scrambled eggs stirred into warm jasmine rice with a savory brown-butter drizzle.
Shattered, salty, crunchy Thai snack
Chewy rice paper, herbs, shrimp, cool dipping sauce
Korean braised-meat spices meet pristine white fish in aromatic parchment
Crackling rice paper, cool-tart slaw, warm poached shrimp, chili bite
Cold Korean noodles in a delicate peach and ginger consommé
Japanese simplicity elevated with Korean umami fermentation
Crispy rice cake topped with warm burrata, tomato, and basil oil.
White fish with umami-dark soy-miso glaze and a tangle of blistered snapdragon peas, baby corn, and charred scallions
Crunchy, herb-bright, dipped in fish sauce caramel
Crispy, savory-sweet patties with a punchy sour-cream dip.
Silky jasmine rice congee, citrus brightness, golden garlic oil
Charred cremini mushrooms in a dark, sweet-savory miso-butter glaze, topped with fried sage leaves and roasted hazelnuts
Thin, salty, seaweed-studded rice crackers served with a warm cashew dip spiked with ginger and chile
Silky scrambled eggs over warm rice with umami-rich crispy seaweed
A thick, juicy boneless chop with a deep sear, served with braised purple cabbage and a silky sake-soy reduction.
Silky roasted eggplant coated in miso and toasted panko, seared until golden, dressed with an airy ponzu foam.
A thick, bone-in chop seared until golden, served with bitter greens and a warming brown-butter miso glaze.
Spice-crusted fish, rice, plantain, avocado, lime crema
Golden pillows of pork, shrimp and cabbage with sweet-tart dip
Tender spice-braised poultry with fragrant rice pilaf
Layered adzuki, mung bean, and tapioca jewels in coconut cream—chilled and ethereal
Pan-fried oysters in crispy rice-paper cones with champagne-vinegar air
Mediterranean sea bass steamed in parchment with saffron rice and olives