Rice bowls and fried rice

Pick a bowl by cuisine or protein, then mix and match toppings from different recipes. Microwave rice pouches, rotisserie chicken, canned beans and pre-cut vegetables keep things quick. Bowls are ideal for meal prep, since you can cook a few components at once and assemble different combinations throughout the week.

Common questions

How do you reheat rice safely?

Cooked rice can carry spores of Bacillus cereus, which can survive cooking. To stay safe, refrigerate leftover rice within two hours of cooking, store it in a shallow container and eat it within three to four days. Reheat it until steaming hot, or 165F, adding a splash of water and covering it to restore moisture.

Why is day-old rice better for fried rice?

Chilled rice is drier and firmer, so the grains separate and crisp in the pan instead of turning mushy. Freshly cooked rice holds more moisture and tends to clump. If you only have fresh rice, spread it on a sheet pan and let it cool or chill in the fridge for 15 to 20 minutes before frying.

What rice is best for rice bowls?

It depends on the bowl. Short-grain or sushi rice is sticky and works well in Japanese and Korean bowls. Jasmine rice is fragrant and pairs well with Thai or Vietnamese flavors, while long-grain white or brown rice suits burrito bowls. Brown rice, quinoa and cauliflower rice are good alternatives for added fiber or fewer carbs.

How do you meal prep rice bowls?

Cook a batch of rice and a protein, chop vegetables and make one or two sauces. Store each component separately in the fridge and assemble bowls in the morning or at mealtime. Keep sauces and crunchy toppings separate until serving. Most prepped rice bowls are best eaten within three to four days.