This Thai fried rice is a vegetarian version but you can add meat of your choice to this. It is the perfect use of leftover rice that's been left in the fridge for a day or several. I first posted this recipe more than five years ago when I was going through a bit of … Continue reading Thai Fried Rice
"You know that you can cook chicken rice in a rice cooker, yeah?" said my husband. I did not. But his little tip made me overhaul my entire recipe that I had posted 6 years ago. I call this the South East Asian version of Hainanese chicken rice because I have combined some of the … Continue reading South East Asian Chicken Rice (Rice Cooker Method)
Beef gyudon is so easy to make and is traditionally served with a raw egg. I get queasy with raw egg white so when I have it, I actually separate the egg yolk from the egg white and only eat the egg yolk. This was prepared for my brother and he asked for his egg … Continue reading Basic beef gyudon
This toasted tomato rice recipe was such a hit with my 2 year old daughter that I've decided to keep the recipe in the interwebs. My daughter loves rice so long as it is plain and has nothing in it. There have been times where I've set down a plate with rice, some meat and … Continue reading Toasted tomato rice recipe
+I call this the South East Asian version of Hainanese chicken rice because I have combined some of the Singaporean/Malaysian and the Thai varieties. I have used the same ginger-garlic aromas used in Singapore and Malaysia with the addition of the winter gourd that is normally seen in the Thai varieties. The dish allows for … Continue reading South East Asian chicken rice (770 calories per serve)
