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Lunch

Any-leftovers rice bowl

Thursday, when the Sunday cook has run out and there are three half-portions in the fridge.

Servings
1
Total
5 min
Skill
Easy

What you need

Ingredients

Making for

1 serving

  • Jasmine rice (dry)0.25 cup
  • Chicken breast0.25 lb
  • Broccoli0.5 cup
  • Low-sodium soy sauce1 tbsp

Quantities scale linearly with servings. Round to the nearest practical amount when shopping.

Steps

  1. 1

    Rice on the bottom, cold, spread flat

    One cup of cooked rice, spread rather than piled. This is a method, not a recipe: rice, a protein, a vegetable, something with flavour. Any three things from the fridge assemble into a lunch this way.

  2. 2

    Protein in its own corner

    About 4 oz of whatever is left: hibachi chicken, taco turkey, the salmon from last night, two boiled eggs. Corners rather than layers, so nothing sheds moisture into the rice.

  3. 3

    One vegetable and one sauce, the sauce separate

    Whatever roasted or steamed vegetable exists, and a sauce cup on the side. Soy, yum-yum, a squeeze of lime. The sauce is what makes leftovers taste deliberate rather than scraped together.

Coach's notes

  • The point of this entry is permission. A rice bowl does not need a recipe, and a parent staring at three containers on a Thursday needs to be told that.
  • Cooked rice should be cooled fast and refrigerated within an hour, then it is fine for a few days.
  • Still needs an ice pack, whatever the protein is.
  • If the fridge has nothing, two boiled eggs and a squeeze of soy on rice is a genuine lunch.