Oyakodon is a classic Japanese rice bowl dish made with tender chicken and fluffy eggs simmered in a sweet and savory broth, then served over warm rice. It's simple to make with just a few ingredients and requires only one pan, making cleanup easy. The umami-rich chicken, sweet onions, and flavorful broth blend perfectly with the eggs, creating a comforting and satisfying meal. It's well-balanced in nutrition and loved by all ages. Even when you have little appetite, it's easy to eat and warms both the body and heart.In Japan, eggs are safe to eat raw, so oyakodon is often served with the eggs very soft and slightly runny. However, eggs in the U.S. are generally not considered safe to eat raw, so it’s best to cook them thoroughly. That’s why this recipe is designed to fully cook the eggs. Keep in mind that the residual heat after removing the pan will continue to cook the eggs, but if you're concerned, you can cook the eggs a little longer!#japanesefood #CA2025

Got inspired from jambalaya and made a different variation#cajun#chicken#rice#lunch

I like to eat this rice with fried fish fillet (in my list) with yougart salad..

Claypot is one of my favourite hawker food, irregardless Claypot Rice, Claypot Porridge.Traditionally cook with charcoal but the mess that have to clean up after that.....sorry.....I cook with rice cooket which is much much simpler.

Easy n quick smoky FRIED rice goes with all( chicken LOLLIPOPS/grill chicken/beef etc)#mycookbook

Three Color Rice Bowl was my favorite meal when I was a child. It's look colorful and gorgeous yet easy to cook! Kids loves this! It's good for Bento, too.

MY VERSIONBAKED RICE OR CLAYPOT RICE IS AN ASIAN FAVOURITE RICE .....LOVING IT

Pati naki chicken teriyaki