Rice bowls hit all the check marks of a perfect weeknight dinner: they’re versatile, delicious, and most importantly use less dishes that need cleaning. They’re also perfect to bring to work or school for lunch on-the-go.
Here are four bowls inspired by favorite international flavors.
1 pack 425g Purefoods Heat & Eat Lechon Kawali, cooked and sliced
2 cups store-bought donburi or tonkatsu sauce
1 pc onion, sliced
1 pc onion leek, sliced
4 pcs Magnolia Brown Eggs, beaten
4 cups cooked rice
1. Heat donburi sauce in a sauté pan. Add onion and leeks. Add beaten eggs and simmer for 2 minutes.
2. Portion rice in bowls and top with cooked lechon kawali slices. Drizzle sauce.
Mexican Chicken Rice Bowl
½ kg Magnolia Chicken Station Chicken Breast Strips
3 tbsp taco seasoning
1 tbsp Magnolia Coconut Oil Vegetable Oil
1 pc green bell pepper, sliced
¼ cup Star Margarine Garlic
5 cups cooked rice
1 pc tomato, chopped
½ pack Magnolia Cheezee, shredded
1. Rub chicken with taco seasoning.
2. Heat oil in a pan and sauté seasoned chicken for 4 minutes or until cooked through. Add red onion and bell pepper.
3. In a separate pan, melt margarine and add rice. Cook for 2 to 3 minutes.
4. Portion rice into 5 bowls. Top each with chicken, tomato, and cheese.
Mongolian Rice Bowl
½ kg Monterey Beef Sukiyaki Cut
¼ cup corn starch
¼ cup soy sauce
¼ cup brown sugar
2 cloves garlic, finely crushed
½ tbsp grated ginger
2 tbsp Magnolia Coconut Oil Vegetable Oil
5 cups cooked rice
1 cup togue, blanched
1 pc carrot, sliced and blanched
1. Dredge beef in corn starch and let it set for 10 minutes.
2. In a bowl, combine soy sauce, brown sugar, garlic, and ginger. Set aside.
3. Heat oil in a pan and sauté beef. Add prepared sauce and continue to cook for 2 minutes.
4. Portion rice in 5 bowls then top with beef, togue, and carrots.
Pulled Pork Garden Rice Bowl
2 tbsp Magnolia Nutri Oil Coconut Oil
3 cups cooked rice
1 can 185g Purefoods Pulled Pork Asian Style
1 pc carrot, thinly sliced
½ cup corn kernels
1 pc cucumber, thinly sliced
2 pc tomato, thinly sliced
1. Heat oil in a pan and fry rice. Add pulled pork, carrots, and corn. Mix well.
2. Portion rice into 4 bowls. Top with cucumber and tomato and more pulled pork.
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