Rice bowls can give some flexibility when deciding what to have for dinner during the week. Instead of a million decisions for each of the different components, I get to pick a protein, a topping, and a sauce. I also avoid those moments when I forget to defrost something and then frantically overflow my shopping cart. It is also easy to adjust the size if someone else is hungry. I have put together ideas to show that these bowls are better than “sad leftovers in a bowl”.
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 will be honest and say that my emergency teriyaki sauce is coming out for this one. Sear the chicken thighs until they are sticky, then simmer with tikka masala to keep it from puddling. To make this more balanced, you could throw in some broccoli or snap peas. A quick cucumber salad will really make this bowl fresh.
2) Ginger Salmon Bowl
Odd socks somehow contribute to my feeling together with my life. Salmon can be cooked by pan-searing or roasting. To make a sauce, combine soy sauce, honey, and ginger (grated). What I have come to like is the sweetness and crunch of the carrots. I am also noticing that when you overcook the salmon, the sauce and rice (the rice) helps.
3) Spicy Tuna Bowl
It’s a fairly simple idea. When I’m cooking, I tend to get a bit carried away with the Sriracha, and I pretend that it was meant to happen. Mix canned tuna with some mayo (or Greek yogurt), soy sauce, and if you have it, some chili paste. Then pour that over the rice, and if you have it, use avocado because it helps everything become even softer. Just a touch of sesame seeds and it becomes the dish you’ve been dreaming about.
4) Beef Bulgogi Bowl
I like how fast I can prepare the thinly sliced beef during the weekdays. I add soy sauce, garlic, a little sugar, and sesame oil for a quick marinade, then I do a quick sear on a hot pan to get some nice caramelization. I really like lots of crunchy cabbage and a fried egg if I’m feeling fancy. The leftover portions actually make a good lunch too.
Nathaniel’s Pantry Notes: The Bowl Formula (Rice + Protein + Vegetable + Sauce + Crunch)
I started noticing a pattern amongst the rice bowls I made. Although the specific ingredients may differ, each bowl contains rice, a protein, veggies, something crunchy, and a sauce. The combinations can feel quite repetitive. I have begun to think of dinner in terms of which category each meal fits into instead of which meal I want to cook.
The five-slot formula makes rice bowls seem bottomless. With five components, you have the same tools that restaurants use to build their business models. When choosing a rice, protein, veggies, sauce, and crunch, each slot will have purpose. Leaving a slot empty will make the bowl feel unfinished. These slots may not be flexible, but how you fill them is completely up to you.
Brown, white, jasmine, basmati, and sushi rice (even leftover rice) forms the starchy foundation that soaks up all the goodness. You can make a big batch on Sunday and eat off it for the entire week.
Protein can be raw or shredded leftovers. Chicken, beef, pork, shrimp, tofu, eggs, beans: about a quarter of a pound per bowl.
Vegetables include kimchi, pickled carrots, roasted sweet potato, fresh cucumber, steamed broccoli, and sautéed greens. This keeps the bowl from being too heavy.
Sauce is the glue that holds all the individual components of the bowl together, such as teriyaki, gochujang, peanut, tahini, soy-and-sesame, salsa, and lemon yogurt. A bowl without sauce is just a collection of individual components.
As for the crunch, sesame seeds, fried shallots, panko, chopped peanuts, crispy chickpeas, and scallion’s are the smallest investment that yield the biggest return.
What I left off the list is dressing instead of sauce (dressings are for salads bowl expect 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 thing about the heat from gochujang is its 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. Also include some lettuce or cabbage to add a contrast in texture and temperature.
If you are particularly concerned about how your body will react to spice, I would recommend going easier on the gochujang at first, as the spice tends to increase, and some people have much stronger reactions than others.
6) Garlic Shrimp Bowl
Shrimp is probably the easiest dinner option. It takes under 10 minutes to prepare and is very quick to cook. To make shrimp, you need to put garlic and chili flakes in a pan with shrimp and some cooking oil (butter and olive oil both work). Cook until the shrimp turn pink and are curling. Before serving, squeeze some lime over the shrimp and, if you want, you can add some mango or pineapple (don’t worry, it’s not hard to do).
7) Peanut Tofu Bowl
I need to eat less meat, so I made this bowl, and I actually like it! You don’t need to press the tofu (I don’t always do it), but if you want to, make it nice and crispy in a pan until it is a golden brown and chewy. For the sauce, mix the peanut butter, soy sauce, and lime juice, and then add warm water until it is easy to pour. To add some contrast to the creaminess of the sauce, I suggest putting some carrots, cucumbers, and cabbage.
8) Kimchi Rice Bowl
If there is cooked rice in your refrigerator, then you are already halfway to completing this meal. All you need to do is heat some oil and fry some kimchi. Then, combine it with your rice and leave it on the stove for a few minutes to let it get a little toasted. At that point, give it a stir. Finally, you want to add a runny yolk. This is inexpensive magic because the yolk helps it to all come together. Even if it smells bad, it will taste just like takeout.
Nathaniel’s Pantry Notes: Cold Rice Is Better Than You Think
For years, I have pondered the reason why my fried rice never turned out right. I was convinced that using day-old rice was more of a myth than a practical tip. It had to be an excuse to justify taking rice from the dining hall.
However, with my already dubious reasoning, I finally attempted to use leftover rice, and I was not surprised to see the same results as before. My attempts to use fresh rice had always resulted in the same mushy outcome so I still felt distrustful, and after many attempts using fresh rice that ended in failure, I believed the rice bowl rule of day-old rice just more evidence to support my theory.
Sticky rice is great for certain meals, but when making a rice bowl, rice that has been in the fridge for a day or so is actually preferable. As rice is cooled individual grains become firmer and dry, so instead of steaming as they typically would, they actually fry creating a better texture for fried rice. No kimchi rice bowl is better than the ones that use leftover cold rice, and the rice is always the first step to these recipes.
- Uncooked rice but then it’s refrigerated for 8 hours or longer. This is the gold standard, The first step is to cool your rice on a sheet pan and the then stick into the fridge. Use it straight from the fridge.
- Cook it today, use it today. The rice should be spread out to a thin layer on the sheet pan for cooling and drying, then fan it for 15 minutes, or place it in front of an open freezer door to cool.
- The texture is already firm and grainy, heat for one minute and break apart with a fork and treat it like it is day old, the pre-cooked microwave rice pouches are great.
- Do not use fresh, hot, or recently cooked rice, as it will clump together and steam. Instead, it should be used for rice and curry, not for stir fries or scrambled egg bowls.
- Frozen cooked rice. It works great. Cooked rice can be spread on a sheet pan and frozen, then put in a bag. For use, microwave the bag for 90 seconds. The freezing and thawing dry it in a similar way to what is desired.
It is purposefully left out washing rice before cooking (it is a good practice, but does not change the outcome between fresh and cold), and using sticky sushi rice when you want fluffy.
They use different starches; jasmine or basmati is what you want for bowls, and attempting to ‘fix’ fresh hot rice by adding more oil (you can’t because it’s the moisture, not the fat, that you’re lacking). Ultimately, there’s an emphasis on what lies ahead. Ideally, you’d want to prepare the rice a day beforehand. You will have an improved experience of the various tastes of the bowls and will have the satisfaction of the choice made.
9) Chicken Katsu Bowl
Most people might not like the idea of frying food on weekdays, but as long as you structure the steps, it can be very easy. Starting with a chicken breast, use a meat mallet to pound the chicken until it is thin and uniform in size. For the breading, take your chicken and first cover it in flour, then dip it in egg (for the egg wash), and finally, coat it in panko.
Then, in a separate pan, heat some oil (remember, it’s not a deep fry, so don’t put too much) and fry the chicken until golden brown on all sides. For the sides, prepare some shredded cabbage and rice (which you can sauce), and while it’s store-bought, it’s perfectly acceptable to mix ketchup and Worcestershire sauce in place of tonkatsu sauce. The crunch of the chicken mixed with the warm rice is the best part of the dish, and not having the crunch is still worth it.
10) Pulled Pork Bowl
Consider this a favor to your future self and make pulled pork just once. You can enjoy it in a variety of ‘outfits’ for each meal throughout the week! Simply warm the pork and sauce and serve it over rice. For an extra kick, top it with pickled onions or some vinegar-based slaw. Adding a little bit of beans makes it more filling. I’ve done this for friends, and I’ve seen them go quiet in that sort of flattering way.
11) Cajun Chicken Bowl
I appreciate the straightforward flavor profile of the Cajun spice mix. Take some chicken, sear it, add some Cajun spice, then slice and add some bell peppers and wait for them to soften and develop some nice char. Spoon and serve over rice. If you have a lemon, a squeeze would be nice. You can also use plain yogurt to tone it down if it turns out saltier than expected and add some more veggies.
12) Lemongrass Pork Bowl
This has a hint of lemongrass that strikes me as soapy, but in a good way. My suggestion would be to finish the ground pork with lime, which would mean cooked minced lemongrass, some garlic and a bit of fish sauce. To keep the dish fresh, add cucumber and some herbs. You’ll be dealing with a light touch of crushed peanuts here.
13) Mediterranean Chicken Bowl
In this dish, the different elements combine for a taste sensation with a bright, zesty feeling. You can make the chicken by cooking until brown then seasoning with a mix of lemon, garlic, and oregano. Next, add some rice, a few slices of cucumber, and chopped tomato with a generous spoonful of tzatziki. If you ever find yourself giving away a half cucumber that is floating around in your fridge, this is a great recipe to use it up.
14) Falafel Bowl
I really enjoy making real falafels, but frying these little green wonders is not always possible so I offer a quicker method. I pan crisped some chickpeas with a sprinkle of cumin, coriander, and garlic until they were crunchy. A drizzle or two of tahini mixed with lemon and water and you were done! This is a great substitute for falafel.
15) Thai Basil Chicken Bowl
I focus on making this bowl when I want to be extra adventurous with the flavors and really go for it. When making my stir fry, I add ground chicken, some chopped garlic, some Chinese broccoli, a bit of soy sauce, and a pinch of sugar. To top it off, I add a large handful of basil. If you can do it, add a fried egg on top with some crispy edges. Just having basil makes the kitchen a happier place.
16) Ginger Meatball Bowl
Meatballs are among my favorite foods and I can have them in numerous different ways. You can either bake them or pan-sear them and then drizzle them with a homemade sesame-ginger sauce ( soy sauce, ginger, garlic and honey). Feel free to toss in some broccoli or green beans to soak up 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
Save your money from the steak house and spend it instead on this dish with a tiny bit of steak. Cook your steak to your level of preference, cut it into thin strips, and add some chimichurri on top to let the herbs seep into the meat when it’s still warm. To make it a bit heartier, I like to add some roasted peppers or potatoes. If your steak is just a little overcooked, the chimichurri will still add that nice strong and fresh flavor to it.
18) Miso Mushroom Bowl
This dish is warm and inviting, like a cozy winter sweater. This step will take some time, but we recommend caramelizing the brown mushrooms. Once caramelized, add butter and miso. The sauce will become glossy as it coats the mushrooms. If you want to add a splash of green, add scallions and spinach.
19) Veggie Bibimbap Bowl
I love to make bibimbap, even if I don’t always do it the ‘correct’ way, and it still tastes great. Cook each of the veggies separately and then assemble them over the rice as if you were creating a little mosaic. Don’t forget to add some gochujang and a fried egg! Once everything is together, it becomes a spicy and saucy dish.
Nathaniel’s Pantry Notes: The Egg Topper (Why Every Bowl Wants One)
My lack of protein for dinner left me with no choice but to add a fried egg to my rice bowl on Tuesday. To my surprise, I found that the egg really helped elevate the dish considering the warm yolk changed the entire experience. I made the decision that I would do this every time. An egg is a fantastic addition to a rice bowl.
An egg on top of the bowl does three things at once. First, it adds protein. Second, once the yolk is broken, it adds sauce, and lastly it adds visual interest. The total cost is 30 cents and the time it takes to add it is about four minutes.
The first cultures to understand this (Korean bibimbap, Japanese donburi, Hawaiian loco moco) see the egg as a structural element and not just a garnish, and they are correct. Once you start adding eggs to bowls you will wonder why you didn’t do it sooner.
- A simple recipe that never fails is making a fried egg with a runny yolk. Begin by heating a pan with some oil and frying the egg to ensure the edges are brown and the yolk does not break. Once done, you should crack the egg into warm rice, this is because the egg yolk is meant to be a sauce.
- For 6-minute eggs, the egg whites will be slightly cooler in terms of consistency, while the yolk will still flow. Plus, they are super easy to prepare in bulk! Simply peel the eggs, cut them in half, and place them in the bowl with the yolk side facing up.
- Basting. Throughout the process of cooking, hot oil is poured over the egg whites, and this will create a firm top so there’s no need to flip the egg. This technique looks more sophisticated than just an average flip.
- To achieve fried eggs with golden brown edges, pour oil into a frying pan and leave the egg to cook for a period of about 90 seconds. This will ensure that the edges of the egg are lacey and brown while the yolk remains runny. Scrambled eggs are excellent for bowls in which a whole egg appears to be excessive. Stir them into fried rice, and it’s ready once everything has been stirred together to create a creamy texture.
I have chosen to omit from my list hard-boiled eggs (the dry yolk doesn’t do sauce), poached eggs (I’ll pass on babysitting an egg on a weeknight, so I wouldn’t consider it), and packaged pre-cooked egg patties (they look like food but taste like nothing). Eggs make a bowl, and they make it great. So go on, crack an egg in there and stir it all together.
20) Sweet Potato Bowl
I like to have sturdy dinner bowls. I mean, I roast sweet potatoes until their edges caramelize and layer them on top of rice and black beans. You can add avocado or some lime crema to jazz it up a bit. It’s a good recipe to meal prep because it reheats nicely and doesn’t get weird!
21) Chicken Shawarma Bowl
The brown chicken that you see at the shawarma stalls and imagine, like me, that they have their life together is actually spiced using a very simple spice blend that most people can replicate using some cumin, garlic powder and possibly some brown mustard. All they need to do is roast or pan-sear the chicken and it is done. For the sauce, the yogurt can be mixed with pickles and even sauce to enhance the flavor.
22) Pork Tonkatsu Bowl
I guess I am taking a side. This is chicken katsu’s crispier cousin. For the pork cutlets, you need to pound them to make them thinner before you can crumb them in panko and deep fry them until they are a golden brown. I always serve this with some sautéed cabbage and a sweet and savory sauce. It may seem excessive, but it really does help brighten up your Tuesday.
23) Coconut Rice Bowl
Making coconut rice is a little too easy and takes very little effort. It feels like cheating a bit considering that the rice has some built in flavor. All you need to do is prepare your rice and mix in some coconut milk, turmeric, and salt and you are on your way. I have a habit of pairing this with with some roasted cauliflower. To even it out, I just like to throw in some herbs and a squeeze of lime. I have eaten this dish while standing at the counter, which is both tragic, yet, honestly, peaceful.
24) Pesto Chicken Bowl
Because the flavor of pesto is quite dominant, you should be careful when using it. Pesto can be mixed with rice, or you can even drizzle it on top. Don’t forget to season and cook the chicken. For some acidity, add tomotoes, and to be a bit fancy, sprinkle some parmesan. This is a great use what you have bowl because pesto goes with a lot of veggies.
25) Ginger Chicken Bowl
It’s interesting how a bowl can have both an intense flavor and a clean flavor at the same time. Ginger-scallion sauce is just ginger and scallon mixed with some hot oil, and a bit of salt. Drench the chicken and rice in the sauce and let it absorb. The first time I did this I kept on ”testing” the sauce and before I knew it I had almost finished the dinner.
26) Banh Mi Pork Bowl
Pork is prepared by using a technique that combines caramelization with sugar and fish sauce. This is combined with quick pickled vegetables which provide a nice crunch. The dish is also balanced by the addition of cucumber and cilantro. It ends up being sweet, salty, and tangy, while also keeping the palate engaged up until the very end of the bowl.
27) Greek Lamb Bowl
While beef is easier to get and is also acceptable, my number one choice is ground lamb. When it comes to preparing the meat, add some chopped garlic. After cooking, you may serve it with diced cucumber, tomato, and ground feta cheese for a nice salty surprise in every bite. If there is a feta skeptic at the table, then 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
Including rice with the rest of the meal may feel a bit odd at first, but it will feel perfectly normal with some time. For my variations, I usually make bacon, fry an egg, and wilt some spinach or kale in the (careful, it’s salty!) fat and pour it on the rice. I personally like it best with hot sauce. It’s convenient and makes evening chores feel a bit less terrible.
29) Leftover Rice Bowl
I actually don’t mind having three sad little veggies hanging out in the crisper, and this bowl is exactly the reason for that. Take your chosen protein, and warm it up. To that, throw in some of your roasted veggies. Then go ahead and add a cold crunch topper like some cabbage, pickles, cucumbers, or even some old salad. Finish with your sauce of choice whether that is soy-lime, tahini, yogurt-garlic, or any vinaigrette. It doesn’t look great, but sometimes that is all you need.
