Think colour. Think leftovers. Think in terms of combinations of the following:
- Rice, noodles or grains
- Halal meat, chicken or fish
- Vegetables and/or salad produce
- Herbs, seeds, nuts
- Consider eggs
- Try seaweed and pickled ginger and other vegetables
- Stock or broth (optional)
N.B. If you want to get the well-ordered effect (unless in a broth), separate your ingredients into neat sections in good-sizes ramen-style bowls.
In Japan a rice dish called ochazuke is made from steamed rice and savory ingredients submerged (zuke) in tea (ocha). This is a quick meal, originally invented to avoid wasting rice, and is now a favourite of students. This is a real comfort food. We like the concept of blending leftover foods in a single bowl, creating something warm and hearty. Usually salmon is used along with seaweed, sesame seeds, soy, scallions, rice crackers, and green tea leaves. You can add anything you like, and instead of tea use a halal stock. Here are some other things to try with rice (sticky rice, brown rice, long grain or whatever you have in the cupboard):
Shredded halal beef, sesame seeds, onions, pickled ginger; diced halal chicken, halved boiled egg, scallions; salmon, cherry tomatoes, avocado and seaweed; any grilled veg with pumpkin seeds and pesto; prawns, pak choi and red chili; Korean bibimbap with minced halal beef, sliced carrot and cucumber, chili and a fried egg.
Tip: try using cooked halal chicken in place of fresh, to make these meals even faster: sliced chicken, chicken breasts chicken bites, breaded or battered, delicious in broths too.