Rice Bowls Recipe

Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rice with 1 1/4 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with fork.

While rice cooks, prepare garnishes: thinly slice green onions, chop cilantro if using, toast sesame seeds briefly in a dry pan until fragrant.

Pulled Pork

If using pre-cooked pulled pork, warm gently in a skillet over medium-low heat with 1 tbs water or a splash of stock for 3–5 minutes until heated through. Season lightly with 1/8 tsp salt and black pepper to taste.

Shredded Chicken

Warm shredded cooked chicken in a skillet over medium heat with 1 tbs water or low-sodium broth for 3–4 minutes until heated through. Season with 1/8 tsp salt and a pinch of pepper.

Grilled Vegetables

Toss 6 oz mixed vegetables with 1 tbs vegetable oil, 1/4 tsp salt and 1/8 tsp pepper. Heat a grill pan or skillet over medium-high heat. Grill vegetables, turning occasionally, until tender and slightly charred, about 6–8 minutes.

Fried Tofu

Pat tofu cubes dry and season with 1/8 tsp salt and pepper. Heat 1 tbs vegetable oil in a nonstick skillet over medium-high heat. Fry tofu, turning occasionally, until golden and crisp on all sides, 6–8 minutes. Drain on paper towel.

In a small saucepan over medium heat, combine 2 tbs palm sugar, 3 tbs light soy sauce, 1 tbs rice vinegar, 2 tbs water, 1 tsp minced garlic, and 1 tsp minced ginger. Stir to dissolve sugar.

Bring to a gentle simmer and cook, stirring occasionally, until slightly thickened to a sauce consistency, about 4–6 minutes. If using, add 1/4 tsp chili flakes near the end for a touch of heat.

Remove from heat, stir in 3 tbs finely chopped roasted peanuts and 1/2 tsp sesame oil. Taste and adjust: add 1/2 tsp more palm sugar if you want it sweeter or 1/2 tsp more rice vinegar for brightness.

Cucumber Salad

If choosing cucumber salad: thinly slice enough cucumber to make 1 cup. Toss with 1 tbs rice vinegar, 1/2 tsp sugar, 1/4 tsp salt, 1/2 tsp thinly sliced red chili (optional) and 1/4 tsp sesame oil. Let sit 5–10 minutes to marinate.

Kimchi

If choosing kimchi: drain 3/4 cup kimchi briefly to remove excess liquid. If kimchi is cold from the fridge, let sit at room temp 5 minutes or warm gently in a small pan for 30–60 seconds if preferred.

Divide the cooked jasmine rice between two bowls (about 1/2 cup cooked rice per serving if making two; adjust if making one bowl—this recipe yields 2 servings).

Top each rice portion with your chosen protein (about 6 oz per bowl). Arrange grilled veggies or cucumber salad or kimchi to one side for contrast.

Drizzle 1.5–2 tbs of the palm sugar peanuts sweet soy reduction over the protein and rice in each bowl. Sprinkle 1 1/2 tbs chopped roasted peanuts (from the sauce mixture) or additional peanuts on top if desired.

Garnish with sliced green onions (1 tbs per bowl), toasted sesame seeds (1/2 tsp per bowl), cilantro if using, and a lime wedge. Serve immediately.