This is the Thai-style rice that I always order at restaurants!! Through trial and error, I was able to reproduce the quality at restaurants at home.Adjust the seasonings to your preference!! At restaurants, this is served mix together and eaten with a spoon. Make sure to only half-cook the egg yolk (I recommend you do). Recipe by Midorenja-

Although I used to add a lot of ingredients to give the dish more color, I tried making it with just a few ingredients and it tasted just as good.I've been making it the simple way ever since. (I don't have Thai rice so I just make it with regular white rice. It's still tasty!)The carnivorous monster (my husband) loves this too.-I removed the skin from the chicken as I am not fond of it. (The chicken meat weighed 250 g without the skin.)-Red, yellow or green bell peppers will add appetizing colors and taste.-Don't heat it once the basil has been added in order to preserve its aroma.-If you like spicy food, adjust the amount of chilli (red hot pepper) to your liking. For 2 servings. Recipe by putimiko

When I ran out of ingredients, I just used whatever I had on hand and came up with this unique fusion dish! (Thai ingredients: fresh basil leaves, sliced shallots, shredded sweet pork; Korean touch: Korean-style sauce similar to gochujang, plus some sliced ham.)

My kids like it. Not spicy.

This is a Thai dish which is rich in flavor, made with chunks of pineapple and coconut milk. Small pieces of sweet pineapple and juices from fresh meat give Pineapple Fried Rice a distinctive scent, who's doesn’t like ??? Moreover, it's served in a bowl of the pineapple itself which add extra points to this dish.This cuisine can be ordered easily at Thai restaurants, but it can also be made in your home kitchen. In cooking this dish, it’s better if you use fresh pineapple... because it tastes more delicious (sweet, crunchy, and slightly sour). But if it is difficult to get fresh pineapple, then you can use canned pineapple.For the meat, you can select according to taste --- beef, shrimp, chicken or other. To enrich the color, texture and taste, cashew nuts, raisins and peas can be added too. Don't forget the curry powder, which makes the rice a yellow tinge and the spicy taste is delicious. Finally, the addition of soy sauce and fish sauce gives a savory sense in this cuisine.In this recipe, I boiled meat (shrimp & squid) first before making and used Jack Bean because I forget about buying cashew when shopping ^_^.Here is the recipe THAI PINEAPPLE FRIED RICE by me...

I wanted to use my homemade sweet chili sauce.★ Check out my blog, "Sake ・Fish ・Cat" (in Japanese): http://plaza.rakuten.co.jp/nyankomeshi/ Recipe by mekabusan

Pad Thai is a dish that's hard to find really delicious at restaurants—most are just too oily. Making it at home is easier than you think. I like to prepare the sauce ahead of time, which makes stir-frying quick and easy, and lets you control the flavor easily.

I had a craving for Southeast Asian cuisine. Recipe by Chia

This is an easy-to-make re-creation of chicken rice that I had in Singapore.It takes a bit of courage to put in a whole piece of raw chicken into the rice cooker but the umami-rich rice full of flavor from the chicken is so delicious!This is a family favorite.You can brown the chicken a bit in advance, but if you put it in raw it will turn out very tender. If you cut it up before putting it in the rice cooker the chicken will turn tough, so put it in whole and slice it up after cooking. If you don't dislike ginger add plenty of it. If you aren't so fond of it though reduce the amount. For the best results don't use the mixed rice setting on your cooker; just use the regular white rice setting, and let it steam after it finishes cooking for 10 to 20 minutes. You can use Thai jasmine rice or a mixture of regular rice and short grain sweet rice too. For 4 servings (2 rice cooker cups' worth). Recipe by 36rpm