Brown Rice Bowl

Rice bowls are trendy. Or maybe something else is trendy now, I try to follow the new developments in foodie world, but every once in a while you miss something. It is really simple, you take a bowl of rice, arrange things you like on top, mix everything together and eat. The toppings can be anything, but are usually high on vegetables, since this is a healthy trend. And because of that health, I started with a bowl of brown rice. I topped it with edamame, pickled cucumber, bean sprouts sautéed with some sesame oil and soy sauce, strips of omelet, nori flakes and a sauce made from sambal badjak, soy sauce and rice vinegar. Other vegetables you see often are carrots, spring onions, sautéed spinach and sautéed paksoi. Some form of egg is classic as protein, it can also be fried or even raw (it cooks when it comes into contact with the hot bowl/hot other ingredients), but something like roast pork is also possible. And sesame seeds are often used together with the nori flakes. But I’ve seen non-Asian rice bowl variants as well, for example with beans, spicy minced meat, avocado and corn for a Mexican-style bowl. The possibilities are endless.

Brown Rice Bowl

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