Collection of 8 ideas for rice dishes that are worth selling and make money.

Inviting to sell the menu "Rice topped with rice", not just Japanese style rice topped with rice, but also including both Thai and Korean rice topped with rice! Secret recipe from professional chefs, good for selling and opening a shop, or if you already have a shop, adding it as an additional menu at the shop is also great. Plus, delivery is also available. Ready? Let's see the recipes and methods for making all 8 menus.

Inviting to sell a spicy menu that is delicious to Thai people, such as grilled chicken on rice, roasted rice, and spicy dipping sauce with a fragrant aroma of roasted rice, making it even more delicious. Click to see how to make it in a clip >> https://bit.ly/3LSM7iL

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1. Marinate chicken thighs with marinade sauce, jaew sauce and roasted rice. Refrigerate for at least 30 minutes.
2. Bake the marinated chicken at 170oC for about 20 minutes or until cooked and golden brown. Remove from oven and let rest for 5-10 minutes before slicing and serving.
3. Scoop rice onto a plate (about 180 grams), then arrange salad greens, cucumbers and tomatoes on the side of the plate to make it look nice.
4. Slice the grilled chicken and roasted rice (about 80 grams) and place on the salad. Serve with the jaew sauce, topped with roasted rice and sawtooth coriander leaves.

Inviting to sell a spicy menu that is delicious to Thai people, such as grilled chicken on rice, roasted rice, and spicy dipping sauce with a fragrant aroma of roasted rice, making it even more delicious. Click to see how to make it in a clip >> https://bit.ly/3LSM7iL

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1. Marinate the pork neck with the marinade sauce and leave in the refrigerator for at least 30 minutes.
2. Bake the marinated pork neck at 170oC for about 25 minutes or until cooked and golden brown. Remove from oven and let rest for 5-10 minutes before slicing and serving.
3. Make the dressing by mixing seafood sauce, Pad Thai sauce and lime juice. Mix well and place in a container.
4. Scoop rice onto a plate (about 180 grams), then arrange salad greens, cucumbers and tomatoes on the side of the plate to make it look nice.
5. Cut the pork neck (about 50 grams) per plate, place in a mixing bowl with onion, tomato, 10 grams each, sliced ​​chili, Chinese celery, spring onion, 5 grams each, and dressing (about 65 grams). Mix well, then scoop onto salad greens and serve.

Want to open a duck rice shop? You must save this recipe. Because the chef shares a secret recipe with tips on how to make duck soft, crispy skin, and delicious aroma. Customers will definitely be satisfied after eating it. Click to see how to make it in a clip >> https://bit.ly/ 3sksUPl

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1. Clean the duck inside and out, then pat dry.
2. Set up a pot for the duck sauce. Mix everything together when the water boils. Pour the patted-dried duck over the sauce. Pour repeatedly over the entire duck.
3. Use a food processor to blend all the duck marinade ingredients together. Then spread it all over the inside of the duck. Use a skewer to stick the bottom together so that the duck’s juices do not leak out while grilling.
4. Then hang the duck to dry the skin. It should be dried in a ventilated area or use a fan to help the skin dry faster. It takes about 2-3 hours or until the skin is dry.
5. Set the oven to 150 degrees. Put the duck in the oven and bake for about 1.30 hours.
6. When the duck has been roasted for the specified time, drain the water inside the duck and transfer it to a container for storage.
7. Set up a pot for making duck sauce, add all ingredients and wait until it boils, then add dissolved cornstarch. Pour slowly and stir constantly to prevent lumps.
8. Make the duck dipping sauce by mixing all the ingredients together. Heat until the sugar dissolves. Then add the bell peppers horizontally. It can be served immediately.
9. Serve roast duck on rice with roast duck sauce, served with pickled ginger, sprinkled with coriander and served with dipping sauce.

Japanese beef rice lovers, don't miss out! Chef Benz shares the secret to premium soft beef, topped with hot rice, egg, and overflowing toppings. Take beautiful photos and your customers will definitely love it. Click to watch how to make it in a clip >> https://bit.ly/3FAFNdL

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1. Bring water to a boil, then add a little salt and turn off the heat. Place the eggs in the pot and set a timer for 6 minutes.
2. Immediately soak the eggs in cold water. Crack the eggs and set aside. Ready to serve. Season the PRIME MEAT with a little salt and pepper.
3. Add oil to the pan and stir-fry the meat and onion until cooked.
4. Add minced garlic and ginger, stir-fry until well blended. Then add mirin and chicken stock, bring to a boil, then add soy sauce.
5. Add dried fish soup and sugar, mix well. Boil until all ingredients are reduced, then sprinkle with spring onions. Turn off the heat and remove from the heat.
Scoop rice into a plate, place stir-fried meat on top of the rice, garnish with pickled ginger and cut nori seaweed.

Looking for an easy-to-make Japanese delivery menu that sells at a good price? We recommend #Yakiniku pork neck rice, a rice bowl topped with grilled pork neck, fragrant, delicious, and smooth on the tongue. Click to see how to make it in a clip >> https://bit. ly/382FCeU

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1. Marinate the pork neck with salt and pepper. Set aside.
2. Pickle the egg yolks in soy sauce and set aside.
3. Add 10 g of oil to a pan, fry the pork until cooked, then add the Japanese leeks, stir-fry until colored, add the sauce and soup, stir-fry until well combined.
4. Cook rice by washing the rice clean and soaking it in water for 30 minutes until it turns white and cloudy. Then cook it together with sliced ​​ginger.
5. When the rice is cooked, scoop it into a bowl. Arrange the stir-fried pork on top of the rice. Place the pickled egg yolk in soy sauce, sprinkle with sesame seeds and chopped green onions. Serve with dipping sauce. Yakiniku is made by mixing all ingredients together.

#AngusBeef rice with miso sauce, easy to make, bestseller, convenient delivery. The highlight is the quality meat, imported from Australia, soft meat, delicious, extremely satisfying! Click to see how to make it in a clip >> https://bit.ly/ 3shsitS

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1. Season the Angus beef with salt and pepper. Heat a pan with oil over high heat. Sear the beef until browned on the outside but cooked through on the inside.
2. Start making the sauce by adding minced garlic to the pan and stir-fry until fragrant. Add minced chili and stir-fry until well blended. Add miso and soup.
3. Season with mirin, soy sauce, sesame oil, pepper, and sugar. Stir-fry until all ingredients are combined.
4. Boil the vegetables. Bring water to a boil, add a little salt, add carrots and bok choy. Boil until the vegetables change color, then soak in ice water.
5. Heat a pan with oil, add the blanched vegetables and stir-fry. Season with oyster sauce. Use high heat to stir-fry.
6. Cut the eggplant in half and season with salt and pepper. Heat oil in a pan and grill until cooked.
7. Scoop rice into a bowl, place vegetables on top of the rice, place meat on top of the rice, pour miso sauce on top, sprinkle with white sesame seeds and chopped green onions.

Chef First shares a recipe for a popular menu item #Chicken with Ginger Fried Rice by mixing tender chicken with stir-fried ginger seasonings until well blended. Click to see how to make it in a clip >> https://bit.ly/ 3L39ntv

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Marinated Chicken Ingredients

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1. Cut the chicken breast into bite-sized pieces.
2. Marinate chicken with soy sauce, ground pepper, cornstarch, and water for 10 minutes.
3. Heat a pan with vegetable oil, add coriander root, Chinese garlic, stir-fry until fragrant, add marinated chicken and stir-fry.
4. Add Chinese rice wine, light soy sauce, sweet dark soy sauce, sesame oil, oyster sauce, unrefined sugar, and stock.
5. When the chicken starts to cook, add soybean paste, chopped onion, wood ear mushrooms, and sliced ​​ginger.
6. Mix the tapioca flour and cornstarch in water and stir until dissolved. Add in and stir until well blended.
7. Serve on a plate, sprinkle with spring onions and eat with cooked Pathum Thani fragrant rice, Chat brand, fried Chinese sausage and boiled eggs.

Bulgogi Pork Rice, a Korean food menu, is not as difficult as you think! Chef Po reveals the secret recipe, delicious secrets, both the sauce, sliced ​​pork and various vegetables. The bowl is full of ingredients, the colors are delicious. This time, your stomach will be growling!
Click to see how to do it in a clip >> https://bit.ly/3JlJANm

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200 grams of cooked Japanese rice

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1. Add oil to a pan and stir-fry the meat and vegetables until cooked.
2. Add the sauce and stir to combine.
3. Serve on rice, sprinkle with chopped spring onions and white sesame seeds.