I actually made this for breakfast, but I suppose it would be acceptable for any meal except a midnight snack.Recently, I’ve been making less trips to the grocery store and I’m not the type to have groceries delivered because I can’t select the items personally. Instead, I stared into the fridge for some inspiration and came up with this. I hardly ever measure my ingredients, but I’ll try to make this as close as I can. Also, feel free to swap out any vegetables. The real focus of the dish is the steamed eggs, in my opinion.

This seems so complicated as many parts but SUPER Simple and after first time you make it then easy and quick and delicous. :) ENJOY

Steamed chicken rice is a Chinese influenced dish that is very famous in Indonesia. I know this dish kind of have a long and daunting process, but believe me, it is worth it. By the end, you will be rewarded with a delicious satisfying food. I made some changes how the way this dish is usually cooked to make it more simple and practical.

Chicken and mushrooms paired with tasty egg rice cook together for one amazingly delicious healthy dish! Another Chinese Indonesian cuisine you can find in every restaurant all over Indonesia 🇮🇩 You can substitute the broccoli with cauliflower or mix them. Yummmm 😋 IG @jenscookingdiary @jenscookdineandtravel

#12platesOne pot cooking using rice cooker. Serve with broccoli or bok choy stir fry.

I was expecting guests, so I tried making some tastily seasoned mixed rice with some fragrant mushrooms and crab sticks.Parboiling the shimeji mushrooms helps to ensure the flavors seep in well. Recipe by umemodoki

I was thinking that it's a bother to haul out the steamer to steam shumai dumplings, so I thought of cooking in the rice cooker instead. I also thought that sweet rice shumai dumplings can't be the main carbohydrate on their own... so I tried making the rice for the meal with the dumplings, and it succeeded. We use this "two birds with one stone" recipe all the time now.You can use Chinese cabbage, regular cabbage or komatsuna greens, but Chinese cabbage is very watery so you may need to adjust the amount of water added to the cooker. Regular rice may not work, since the lettuce and shumai dumplings will become immersed in water. (I haven't tried it out though.)Try different variations of the rice and shumai dumplings and adjust the amounts of your ingredients to taste. For 2 rice cooker cups' worth of rice and 7 shumai (siumai) dumplings. Recipe by Masapandayan

I thought of this recipe when I macerated ikura in soy sauce. I was on a diet at the time, so I used brown rice to make the donburi as healthy as possible. Although I do use avocado too so you can't say it's low calorie...Since the salmon is macerated, there's no need to add more soy sauce. If you use the salmon sashimi as is without macerating, just drizzle on some soy sauce at the end!I made this in a ramekin, but you could use a circular mold if you have one! For 1 serving. Recipe by SOL*

Today's school lunch was steamed pork buns!Since my child has food allergies, I try to recreate the same lunch meal prepared at school, so that he eats the same food as his classmates.Dust your hands with rice flour (not listed) to form the buns. Since the dough isn't as elastic as wheat flour dough, you won't be able to make a fancy seam, but be sure to tightly secure the edges.It's easy if you use a spoon to place the filling on the dough.The rising time depends on the season, so be sure to keep your eye on them. Recipe by Toshihaya

Wanted to try something different, yet easy. I just sort of thought this up, based off some other recipes i like.I wanted to use ground chicken, but store bought ground, is usually to fine, and liquid. Plus i wanted to ramp up the flavor a little. It turned out really good. Didn't take too long, and the hardest part is cleaning the food processor!Now i am wondering if this process would work well with Indian, middle Eastern, Mexican, or any variety of other flavors.

I learned this dish in a cooking class about 20 years ago. I have been making it at home since then and I changed it several times to suit our tastes. It's easy to make kiritanpo.Kiritanpo won't fall apart easily if you form the rice dough around disposable chopsticks.It's fun to make kiritanpo with your child, mashing the rice, forming it around chopsticks, etc.You can also roll the rice dough into balls. Children like the ones that you flatten and cut into shapes. Recipe by SYNDY

I love Mongolian beef, so I've been trying to find an easy recipe that taste like I like. This one is pretty close. But it seems to be a fine line between the proper flavor, and too salty. Using broth to replace some of the salty soy sauce, balances the salty and flavor out, I think.