Rice bowls are a versatile and easy dinner choice during the week. I love that they can be customized with different proteins, crunchy toppings, and sauces and keep dinner prep simple by having me make a choice from each category. I can also save myself from that embarrassing moment when I forget to defrost meat or buy cilantro and end up panicking and overflowing my cart. If someone else in the house is feeling hungry, they are easy to scale up as well. To better illustrate my point that these bowls are better than “sad leftovers in a bowl” I have compiled 29 ideas.
Contents
- 1) Chicken Teriyaki Bowl
- 2) Ginger Salmon Bowl
- 3) Spicy Tuna Bowl
- 4) Beef Bulgogi Bowl
- 5) Spicy Chicken Bowl
- 6) Garlic Shrimp Bowl
- 7) Peanut Tofu Bowl
- 8) Kimchi Rice Bowl
- 9) Chicken Katsu Bowl
- 10) Pulled Pork Bowl
- 11) Cajun Chicken Bowl
- 12) Lemongrass Pork Bowl
- 13) Mediterranean Chicken Bowl
- 14) Falafel Bowl
- 15) Thai Basil Chicken Bowl
- 16) Ginger Meatball Bowl
- 17) Steak Chimichurri Bowl
- 18) Miso Mushroom Bowl
- 19) Veggie Bibimbap Bowl
- 20) Sweet Potato Bowl
- 21) Chicken Shawarma Bowl
- 22) Pork Tonkatsu Bowl
- 23) Coconut Rice Bowl
- 24) Pesto Chicken Bowl
- 25) Ginger Chicken Bowl
- 26) Banh Mi Pork Bowl
- 27) Greek Lamb Bowl
- 28) Bacon Egg Bowl
- 29) Leftover Rice Bowl
1) Chicken Teriyaki Bowl
I’ll be honest and also say that my emergency teriyaki sauce will be used in this emergency. Sear the chicken thighs until the edges become a little sticky, and then simmer with tikka masala just so it sticks and doesn’t puddle. For the sake of a more balanced meal, you could add some broccoli or snap peas. If you want, a quick cucumber salad will really freshen up the entire bowl.
2) Ginger Salmon Bowl
While I have on odd socks, I still feel like I have my life together. As for the salmon, you can either pan sear it or roast it until it flakes, and then prepare a quick sauce with soy sauce, ginger (grated) and a bit of honey. I also like the sweetness and crunch of the shredded carrots. I’m noticing that if the salmon is a little overcooked, the sauce and the rice help – the rice does that.
3) Spicy Tuna Bowl
The concept is simple enough. While cooking, I usually get distracted by the Sriracha and have to pretend it was intentional. Combine canned tuna with mayo (or Greek yogurt) and soy sauce, and if you have it, some chili paste. Pour the mixture over the rice, and if you have it, add avocado as it softens everything. It gives it the touch. Lastly, just a bit of sesame seeds, and it magically becomes the meal you envisioned all day.
4) Beef Bulgogi Bowl
On weekdays, I appreciate how quickly I can cook thin-sliced beef. I marinate the beef quickly in soy sauce, garlic, sugar, and sesame oil, then I sear the beef in a hot pan to get some nice caramelization. Personally, I enjoy mine with lots of crunchy cabbage and, if I’m feeling a bit fancy, a fried egg. Surprisingly, the leftover portions make for a good lunch.
Nathaniel’s Pantry Notes: The Bowl Formula (Rice + Protein + Vegetable + Sauce + Crunch)
I came to realize that each rice bowl I prepared consisted of the same five types of components. While the specifics of the components differ, rice, protein, vegetables, something crunchy, and a sauce all fall into the same five categories. The combination is fairly routine. I have started viewing dinner as which slot it fits into rather than which recipe I ought to make.
The five-slot bowl formula makes rice bowls appear bottomless. With the formula, you’ll have the same tools restaurants use to build their business models. Choosing a type of rice, protein, veggies, sauce, and crunch will provide the bowl with purpose. Leaving a slot empty will leave the bowl feeling unfinished. While the slots may not be flexible, how you choose to fill them is completely customizable.
Rice\, be it white\, brown\, jasmine\, basmati\, sushi\, or even leftover\, it forms the starchy foundation that soaks it all up. You can make a large batch on Sunday and eat off of it for the entire week.
• Protein. Raw or shredded leftovers. Chicken, beef, pork, shrimp, tofu, eggs, beans. Quarter pound approximately per bowl.
Vegetables consist of Kimchi, pickled carrots, roasted sweet potato, fresh cucumber, steamed broccoli, and sautéed greens. Prevents the bowl from being too heavy.
• Sauce. It’s the glue that holds it all together. Teriyaki, gochujang, peanut, tahini, soy-and-sesame, salsa, lemon yogurt. A bowl without sauce is just a collection of individual components.
• Crunch. The sesame seeds, fried shallots, panko, chopped peanuts, crispy chickpeas, and scallions are the smallest investment that yield the biggest return.
What I intentionally omitted from the list was using dressing instead of sauce (dressings are for salads; bowls want something thicker that clings), three different sauces in one bowl (it gets muddled), and missing the crunch because you’re over it (the crunch is what makes the bowl feel finished instead of thrown together). The slots are the recipe. The variations are the fillings. Hit all five and the bowl is operational.
5) Spicy Chicken Bowl
My favorite aspect of the heat from gochujang is the richness and slight sweetness. It’s beyond just hot. Mix with soy sauce, a little sugar, and rice vinegar, add some chicken and sauté until glossy. Include some lettuce or cabbage to add a contrast in texture and temperature. If you are concerned about how your body will react to spice, it is best to go easier on the gochujang at first, as the spice level tends to fluctuate, and some individuals can have much stronger reactions than others.
6) Garlic Shrimp Bowl
Shrimp is the best easy dinner option because it takes less than 10 minutes to make (and keep it a secret). All you do is sauté the shrimp in butter or olive oil with lots of garlic and chili flakes until they turn pink and start curling. At the end, squeeze some lime over the shrimp for a fresher flavor. I also like to add some mango or pineapple to the dish, which seems like a lot of work, but I promise it really isn’t too much more effort.
7) Peanut Tofu Bowl
I need to consume less meat, so I prepared this bowl, and to my surprise, I like it! Pressing the tofu is optional (I don’t always do it), but if you want to, get it nice and crispy in a pan until it is gold and chewy. For the sauce, mix the peanut butter, soy sauce, lime juice, and add warm water until it is easy to pour. If you want to add some contrast to the creaminess of the sauce, I suggest putting some carrots, cucumbers, and cabbage.
8) Kimchi Rice Bowl
If you have leftover rice, you are already half done with a meal. Heat some oil and fry some kimchi, then add your rice and let it sit for a bit to get a bit toasty. After that, give it a stir. Finally, add a runny egg. It’s cheap magic, and the yolk acts as a sauce. It might smell bad, but it tastes just like takeout.
Nathaniel’s Pantry Notes: Why Cold Rice Is Better Than You Think
For years, I wondered why my fried rice always turned out mushy and always used hot, fresh rice. I believed that the day-old rice suggestion was merely a saying used by people who wanted to justify their leftovers rather than actual advice. Considering my previous attempts to use fresh rice, using leftover rice from the fridge felt a bit dubious.
Freshly cooked rice is sticky, but rice that’s been cooled in the fridge overnight is ideal for almost any warm rice bowl. As rice cools, the individual grains become firmer and separate, and instead of steaming, they’ll start to fry. In terms of kimchi rice bowls, those that use leftover rice are almost always better than those made with fresh rice. Cold rice is the first step to many of the recipes in this article.
• Uncooked rice cooled and refrigerated for at least 8 hours. Gold standard. First, spread on the sheet pan to cool, then stick into the fridge uncovered. Use straight from the fridge.
• Cook today, use today. To cool and dry, spread the fresh rice on a sheet pan in a thin layer, and fan it for 15 minutes (or place it in front of an open freezer door). It will be sufficiently dried for handling.
The texture is already firm and grainy, heat for one minute, break apart with a fork, and treat like it is day old, the pre-cooked microwave rice pouches are \*great\*.
You should avoid using rice that is fresh, hot, or just been cooked as it will clump together and steam. Use it for rice and curry, not for stir fries and scrambled egg bowls.
• Frozen cooked rice. It works great. Spread some cooked rice onto a sheet pan and freeze it, then transfer it into a bag. When you need it, microwave it for 90 seconds. The freezing and thawing makes it dry in a similar way.
It is intentionally left out washing rice before cooking (it is a good practice, but does not change the outcome between fresh and cold), using sticky sushi rice when you want fluffy fried rice (they have different starches; jasmine or basmati is what you want for bowls), and trying to ‘fix’ fresh hot rice with more oil (you can’t; it’s the moisture, not the fat that you are lacking). Ultimately, you must focus on what lies ahead. Ideally, you would prepare the rice a day in advance. You will have an enhanced experience of the different flavors of the bowls, and you can feel a sense of satisfaction regarding the decision you made.
9) Chicken Katsu Bowl
Most people might be apprehensive about the idea of frying food during the weekdays\, however, as long as you break the process down into steps\, it can be simple. First, take a chicken breast and pound it down so it’s thin and easy to cook. Proceed to the breading stage: first, flour the chicken, next dip it in an egg wash, and lastly, coat it in panko breadcrumbs. Lastly, take a pan with hot oil (remember, not too much oil, since you are not deep frying), and fry the breaded chicken until it is a beautiful golden brown. Pair this dish with rice and shredded cabbage, and sauce it to finish. While you can buy tonkatsu sauce at the store, mixing ketchup and Worcestershire sauce is a suitable alternative. The best part is definitely crunching chicken with warm rice, and not crunching chicken with warm rice is still worth it.
10) Pulled Pork Bowl
Think of it as a kindness to your future self: prepare pulled pork one time and then enjoy it in different ‘outfits’ throughout the week. Warm pork with sauce over rice. Then add a sharp topping such as pickled onions or some vinegar-based slaw. Adding a spoonful of beans makes it heartier. I have done this for friends and I’ve seen them become quiet in that sort of flattering manner.
11) Cajun Chicken Bowl
I enjoy the no-frills flavor profile of Cajun seasoning. Take some chicken, sear it, and then add some Cajun spice, then slice, and add some bell peppers and wait for them to soften and char. Spoon and serve over rice. A squeeze of lemon would be nice, if you have one. You can, however, plain yogurt to lessen it if it turns out saltier than expected and get some more vegetables.
12) Lemongrass Pork Bowl
This has a note of lemongrass that I find soapy, though I mean that as a positive. I would suggest finishing the ground pork with lime, which would include cooked minced lemongrass, garlic, and a little fish sauce. To keep the dish refreshing, add some cucumber and herbs. This means that you’re going to be dealing with a light touch of crushed peanuts.
13) Mediterranean Chicken Bowl
What I enjoy about this bowl is that it tastes cool and sunny, which is very appealing to me even when it’s raining and everything feels gloomy. Prepare the chicken by cooking it until it’s browned and add some seasoning for lemon, garlic and oregano. Then mix in some rice, cucumber, tomato and a decent amount of tzatziki. If you find yourself frequently giving away a half cucumber that is floating around in your fridge, this is a perfect recipe to use it up.
14) Falafel Bowl
I absolutely love crafting authentic falafels, but deep-frying these little green miracles isn’t always doable due to time constraints, so I offer a quick and easy alternative. I pan crisped some chickpeas with a bit of cumin, coriander, and garlic until crunchy. A few drizzles of tahini mixed with lemon and water, and you’re done! This is a simple alternative to falafel.
15) Thai Basil Chicken Bowl
This is the bowl I make when I want to be bold with the flavor and don’t want to settle. For my stir fry I use ground chicken, garlic, Chinese broccoli, and a splash of soy sauce with sugar. I like to finish it off with a large handful of basil. If you can, top it with a fried egg with crispy edges. Just having basil in the kitchen makes it a happier place.
16) Ginger Meatball Bowl
Meatballs are one of my favorite foods because of their versatility. You can bake or pan-sear them then dress them with a homemade sesame-ginger sauce (soy sauce, ginger, garlic, and honey). Add some broccoli or green beans to collect the extra glaze. This dish is particularly quick to prepare when someone comments that they “only need to try one” while you are serving.
17) Steak Chimichurri Bowl
Instead of spending a fortune at the steakhouse, you can use a small amount of steak for this dish. Prepare your steak to your preferred level of doneness and cut it into thin slices. Then, add some chimichurri on top to allow the herbs to mingle with the meat while it’s still warm. To make it a little heartier, I like to include some roasted peppers or potatoes. If your steak is a tad bit overcooked, the chimichurri will still bring an enjoyable bold and fresh taste.
18) Miso Mushroom Bowl
It is warm and inviting like a cozy winter sweater. Take your time on this step and sauté the brown mushrooms until fully caramelized. After that, add butter and miso. The glossy sauce will coat the mushrooms. If you want to add a splash of green, add scallions and spinach.
19) Veggie Bibimbap Bowl
I enjoy making bibimbap, even if I do not typically do it the ‘correct’ way, and it still tastes good. Cook a few vegetables separately so they each keep their own unique texture. Then, place them over the rice like you’re making a small mosaic. Add some gochujang and a fried egg. At the table, mix everything together and see how it turns into a spicy, saucy mix.
Nathaniel’s Pantry Notes: The Egg Topper (Why Every Bowl Wants One)
Due to my lack of an appropriate dinner protein, I made a rice bowl on Tuesday and regrettably had to add a fried egg to it. Surprisingly, it turned out to be an excellent improvement. The warm yolk made the rice transform. From this point on, I made the determination this would be how I would proceed whenever. An egg is an incredible addition to a rice bowl.
An egg on top \does three things at once. First, it adds protein. Second, it adds sauce since the broken yolk coats everything. Lastly, it adds visual interest. Full cost: 30 cents and a time of 4 minutes. The first cuisines to understand this (Korean bibimbap, Japanese donburi, Hawaiian loco moco) regard the egg as a load bearing element, not just an embellishment. They are correct. Once you start adding eggs to bowls you will wonder why you didn’t serve bowls with eggs before.
• Fried egg with a runny yolk is a classic dish. To make it, prepare a hot pan with oil and fry the egg so the edges are crispy, but the yolk remains intact. Once the egg is fried, crack and break it over the warm rice. The egg yolk acts as a sauce.
• For 6-minute eggs, the texture of the whites will be a bit cooler, but the yolk will still pour. These are easy to do in batches! Just peel them, cut them in half, and place them yolk side up in the bowl.
Basting. During the cooking process, hot oil can be poured over the egg whites, which will firm up the top, and there will be no need to flip the egg. This method appears to be more refined than your average flip.
• Fried eggs with crispy edges. Heat oil in a frying pan and leave the egg to cook for 90 seconds. The edges become lacy and brown while the yolk remains runny. The contrast in textures is key.
Soft scrambled eggs are perfect for bowls where a whole egg seems to be too much. Impressive with fried rice and is prepared by being stirred slowly and steadily with a spatula to keep it creamy.
What I’ve chosen to leave off this list are hard-cooked eggs (dry yolks don’t sauce anything), poached eggs (they’re okay but I don’t want to babysit an egg on a weeknight, so I wouldn’t consider it), and bagged pre-cooked egg patties (they look like food but taste like nothing). Eggs make a bowl, and they make it great. So go on, break an egg in there, and mix it all up.
20) Sweet Potato Bowl
I enjoy having sturdy dinner bowls. For instance, I roast sweet potatoes until their edges caramelize, then layer them on top of rice and black beans. You can add avocado or a bit of lime crema for some extra flavor. This recipe is perfect for meal-prep because it reheats well and doesn’t get weird!
21) Chicken Shawarma Bowl
Shawarma spices make any kind of chicken look like you have your life together. To make the spice mix just combine some cumin, paprika, garlic powder, and a bit of tumeric. Then roast or pan-sear the chicken until nicely browned. For the garlic yogurt sauce, you can add pickles to give it a nice tang.
22) Pork Tonkatsu Bowl
This is the crunchy variety of chicken katsu and while I’m not trying to take sides… I guess I sort of am. With the pork cutlets, you pound them to make them thinner, coat them in panko, and deep fry them until they are a deep golden brown. Serve this with some cabbage and a sweet and savory sauce. True, this may seem a bit excessive but it really does brighten up your Tuesday.
23) Coconut Rice Bowl
Although coconut rice is easy to make, it can feel like you are cheating, because of the rice’s built-in flavor. Simply prepare the rice and mix it with some coconut milk, turmeric, and salt, and you are ready to go; I usually top it with some roasted cauliflower. To prevent the dish from becoming too rich, include some herbs and a squeeze of lime. I have eaten this dish while standing at the counter, which is both tragic, and, honestly, peaceful.
24) Pesto Chicken Bowl
You shouldn’t use too much of it as the flavor of pesto is quite strong. Pesto can be combined with rice, or you can drizzle it on top. Remember to season and cook the chicken. If you want to add some acidity, throw in some tomatoes, and if you want to be fancy add parmesan. This is a great “use what you have” style bowl as pesto goes nicely with a lot of vegetables.
25) Ginger Chicken Bowl
It is cool how this bowl can have both an intense and clean flavor at the same time. To make ginger-scallion sauce, you combine scallon and ginger with some pre-heated oil and a dash of salt. Make sure to drench the chicken and rice in the sauce and allow it to soak in. The first time I did it, I kept on “testing” the sauce, and before I knew it, I had almost finished dinner.
26) Banh Mi Pork Bowl
The preparation of pork includes caramelization with sugar and fish sauce coupled with quick-pickled vegetables for a contrasting crunch. The addition of cucumber and cilantro to this dish is essential. It is sweet, salty, and tangy all at once, as well as keeping the palate engaged all the way to the end of the bowl.
27) Greek Lamb Bowl
Beef is more accessible and also acceptable, but my top choice is ground lamb. When cooking the meat, add some chopped garlic, dried oregano, and ground cinnamon if you want to get adventurous. Once the meat is finished cooking, you can serve it alongside diced cucumbers, tomatoes, and feta cheese for a nice salty surprise in every bite. In the event that there is a feta skeptic at the table, putting the feta cheese on the side is a good idea. Who can say, people might opt to have the feta if they are not being pushed to.
28) Bacon Egg Bowl
At first, it may seem odd to include rice with the rest of the meal, but eventually it will feel normal. For my variations, I typically prepare some bacon, fry an egg, and wilt some spinach or kale in the fat (be careful, it’s salty!) and pour it over the rice. Personally, I like to add hot sauce the most. It is quick and helps the evening chores seem less daunting.
29) Leftover Rice Bowl
Having three sad little veggies hanging out in the crisper does not bother me and is in fact the result of this bowl. Grab your desired protein and heat it up. To that, add some of your roasted veggies. Lastly, add a cold crunch topper like cabbage, pickles, cucumbers, or even some old salad. Finish off with your desired sauce, be it soy-lime, tahini, yogurt-garlic, or any vinaigrette. It doesn’t look fancy, but sometimes that’s all you need.
