Meal Prep Veggies Rice Bowl
This meal prep veggies rice bowl is not really a recipe as it was my lunch made entirely from reheating cooked food in the fridge. Yes, there was no actual cooking involved on this day, and I am happy! Thanks to meal prep, I already have ramen eggs, seasoned bean sprouts, seasoned black fungus, braised red cabbage and rice in the fridge. A “home-cooked lunch” right after work is a rarity and always cherished. With changes in my family’s work schedule which looks like they are there to stay for next year, I have to do more meal prep from now!
This put-together bowl is nutritious, wholesome and colourful. It can be the main or accompanying bowl in any meal and setting.
COMPONENTS OF THIS VEGGIES BOWL
Meal Prep Recipes:
- Braised Coleslaw in Red Wine Vinegar Recipe
- Spicy Bean Sprout Salad Recipe*
- Seasoned Black Fungus Recipe*
- Ramen Eggs Recipe*
Note: The last three links * are my meal prep for making Japanese ramen.
The ngoh hiang (5-spice meat rolls) was a takeaway leftover from the previous night’s dinner. If I did not have that, I would probably takeaway some cooked meat (like a roast chicken thigh or roast pork) from the deli on my way home from work.
Meal Prep Veggies Rice Bowl
As this rice bowl is made entirely from meal prep (cooking more in advance), the individual recipes are listed at the ingredient section.
You can eat this on its own or to accompany it with any meat as a main course.
Ingredients:
Meal Prep
Click on each link below to get the recipe which can be prepared days in advanced. I serve them cold (room temperature) without reheating. The links with * are meal prep recipes for Japanese ramen.
- Seasoned black fungus (keeps for 4 days)*
- Ramen eggs (keeps for 5 days)*
- Spicy bean sprout salad* (keeps for 3 days)
- Braised coleslaw in red wine vinegar (keeps for 7 days)
Also in my fridge & reheated in the microwave:
- cooked rice (keeps for 5-7 days)
- any leftover meat (I had leftover takeaway ngoh hiang the night before)
Garnishes
- chopped spring onions
- beni shoga (picked red ginger)
Directions:
- Reheat the rice and meat in the microwave oven at 850W for about 1 minute 30 seconds. Having a small ramekin of water in the oven helps the rice to be more moist after reheating.
- Assemble and serve. Place reheated rice in a mini donburi bowl and top with all the food and garnishes.