fried rice

The Japanese TV programme Omoumai-ten, which introduces beloved local eateries, is drawing attention over a restaurant serving a 1.2-kilogram zangi curry priced at 1,280 yen, as reported by Asahi Shimbun. The dish, featuring Hokkaido-style fried chicken over curry rice, has become a talking point among food fans discussing the shop's generous portions.

The Washington Post is promoting fried rice as the ideal midweek dinner, pitching it as a fast, flexible way to use up leftovers on busy weeknights. The piece positions the dish as a practical hero for home cooks: quick to make, endlessly adaptable, and satisfying enough to become a regular standby when time and ingredients are short.

A home cook shared a breakfast of homemade loco moco, the Hawaiian dish of rice topped with a burger patty, gravy and a fried egg, cooked hard this time, served on a placemat featuring Kuriboh, the Yu-Gi-Oh monster. The post drew small but friendly engagement, with food and cooking hashtags attached.