#Backtoschool

I think this is my favorite Thai-style "mix-it-up rice" dish. No matter how often I have it, I want to have it again. I used to eat this at Thai restaurants in Japan too, but it's expensive! So I started making it myself... In Thailand you would use Thai holy basil, but in Japan you have to go to a Thai grocery store to get it, so I started using sweet basil instead. Now I kind of prefer it over holy basil. This is now my standard recipe.You can also chop up a block of chicken thigh meat. If you prefer a lighter taste, use chicken breast meat. Chili peppers can be really hot or not that hot, so try adding a little bit to start. For 2 servings. Recipe by Etemon

My kids were wanting to have a Halloween party and so I thought up this dish. My kids were so happy with them!When making the cooked eggs you don't have to cook both sides.You can of course add/substitute anything you want to the rice. Recipe by Hinochan mama

To make the chicken easy to consume, I coated the slices in katakuriko.Add chicken to the boiling soup, then turn off the heat immediately so that it cooks in residual heat. It should have a soft and tender texture.Use your choice of vegetables! To cut thin slices of chicken, freeze raw chicken until slightly frozen and slice.This is a variation ofand. For 2 servings. Recipe by commeline

I have left over ham and cheese from made my friend's son ham and cheese sanwich for his school party ,so just get rid of it from my refrigerator ,good easy meal :)

My philosophy of cooking is when you buy something you paid for everything in the package. So I try my best to use as much of the product I purchased. So the recipe here is an example. If you have freezer space and don't have enough to make a recipe freeze it till you do have enough.

Whenever I have lots of leftover rice, I make this.I make it with things I always have in the refrigerator, so it doesn't take any extra effort or money to make.Mix the eggs into the warm rice before stir frying. By doing this and stir frying the rice over high heat, you'll have nice separated grains. The only seasoning is dashi stock granules. It doesn't get too salty, but still adds lots of flavor. For 4 servings. Recipe by Nyanyadeko

I don't like my rice to b mushy so this works best as to use the exact amount of water or stock as the rice are. My kids love it with pickled vegetables (-:

Skipped chicken/fish for eggs today

When I was making scrambled eggs in the microwave I suddenly thought of this recipe. It makes a fried rice that's less oily than when made in a frying pan.This is the second recipe in my "I Want to Eat it Right Now!!" recipe series. My first recipe was Apple Custard.Just make sure to stir the rice well. Make sure to mix the rice thoroughly with the egg, down to the last grain. After microwaving the rice, mix it with a rubber spatula to get it nice and crumbly This rice also contains only a little bit of oil.I used a glass casserole dish to cook my rice in the photo, but if you use a plate you'll end up with less washing up. Recipe by Iamitsuki

When I'm going to school this is how I did my sharp sharp jollop rice