An absolute universal pantry staple and definitely in your cupboard is one of the most common forms of carbohydrates- rice. To us Asians, a meal isn’t complete without a bowl of rice! We eat it almost everyday and for nearly every meal but mostly cooked separate and served with side dishes. As the first item in our What’s In Your Cupboard series, we will be showing you 3 easy Asian rice dishes for breakfast, lunch, and dinner!
These recipes are easy rice dishes with just a few ingredients needed and are suitable for kids too.
Breakfast: Crabmeat Tamago Onigirazu
Lunch: Rice Cooker Sesame Oil Chicken Rice
Dinner: Din Tai Fung Egg Fried Rice with Prawns
3 easy Asian rice dishes for breakfast lunch and dinner
We used white rice for all three dishes, but you can use any type of rice that you prefer. Just be sure to adjust the amount of water needed to cook the rice accordingly.
Let’s start with the first meal of the day.
Breakfast: Crabmeat Tamago Onigirazu
Onigirazu is a Japanese rice sandwich wrapped in seaweed or nori and shaped into a flat rectangle. Not to be confused with Onigiri with is a rice ball shaped into a triangle.
This rice sandwich is a perfect breakfast to start the day as it is not too heavy and colourful, making it suitable for kids as well.
Crabmeat Tamago Onigirazu
Begin with preparing the rice. Cook the rice in the rice cooker as per normal.
Mix apple cider vinegar, sugar, and salt in a pan over low heat so that the sugar and salt will dissolve. Then pour the mixture over the rice and mix well.
This will flavour the rice with a nice tart and sweetness.
Flavouring the rice with apple cider vinegar, slat, and sugar
Now we will cook the crabmeat tamago.
Beat the eggs with a tablespoon of mirin. If you don’t have mirin, you can replace it with ¼ teaspoon of sugar. Then sieve the mixture so that your eggs will be smooth and silky.
Heat some oil in a tamagoyaki pan on low heat and add half of the eggs. Let it cook until it is firm on the bottom but still runny on the top. Add some shredded crab meat and carefully roll the egg up. Repeat this step again with the rest of the eggs and crab meat.
Carefully roll the egg up
To assemble the onigirazu, first prep your table by laying a large piece of cling wrap. Also prepare a bowl of water beside you to dampen your hands so that it is easier to handle the sticky rice.
Lay a piece of seaweed or nori over the cling wrap and scoop 80grams of the seasoned rice onto it. With your damp hands, spread the rice out evenly, then place the crabmeat tamago in the centre.
Spread some mayonnaise over the tamago and add some shredded cucumber or any shredded ingredient that you prefer.
Add another 60 grams of rice over the cucumber then press down gently to compress the fillings.
Add the fillings and compress them with damp hands
To wrap the onigirazu, pick up opposite corners of the cling wrap and to bring the seaweed over the filling. Close the seaweed corners over each other then repeat with the remaining two corners. Use the cling wrap to wrap up the onigirazu neatly and press to compress it into a square.
Use the cling wrap to pull the sides of the seaweed over each other to wrap the onigirazu
This Crabmeat Onigirzau is delicious with a combination of sweet from the crabmeat and savoury from the seaweed and eggs. The seasoned rice also lends a sweet tart flavour that makes it more appetizing! All nicely wrapped in cling wrap, you can take this along with you as a snack or breakfast on the go anytime.
Cut into half and enjoy your Crabmeat Tamago Onigirazu!
Lunch: Rice Cooker Sesame Oil Chicken Rice.
To most of us, a rice cooker is meant to only cook rice. But as a cooking appliance, the rice cooker can be used to cook plenty of other foods, even a full meal!
Thus, it only makes sense that it be featured in our 3 easy Asian rice dishes series.
That is what Leslie Koh A.K.A the Rice Cooker Man found out during the Circuit Breaker period and he has created plenty of easy and delicious rice cooker recipes since then. You can read more about his culinary rice cooker journey here or follow him on Facebook for more recipes.
For lunch, we are featuring one of Leslie’s rice cooker recipes that is a yummy Chinese classic- Sesame Oil Chicken Rice.
Rice Cooker Sesame Oil Chicken Rice by Leslie Koh
Start with marinating the chicken with sesame oil, pepper, oyster sauce, and light soy sauce. Let it marinate for at least 20 minutes or more.
Mix the marinade and chicken well then let it marinate for at least 20 minutes.
Next, assemble all the ingredients into the rice cooker.
Place the washed rice as the base, then place the marinated chicken in the middle and scatter the dried mushrooms, scallops, and carrots around the chicken.
Add the water used to soak the dried scallops and mushrooms into the rice cooker then put it to cook as per normal.
Add all the ingredients into the rice cooker
And that’s it! Such a quick and easy recipe that you can double or triple based on how many servings you need.
The chicken and rice is cooked perfectly and everything is fragrant with the smell of sesame oil. We can’t get over how delicious and easy it is!
Enjoy your fragrant Rice Cooker Sesame Oil Chicken Rice
If you liked this recipe, you can check out our Rice Cooker Lap Mei Fan recipe here.
Dinner: Din Tai Fung Egg Fried Rice with Prawns
What’s an easier way to make rice delicious than frying it with some eggy goodness? Egg fried rice is a dish that is beloved by all and here to stay.
There are many recipe variations of egg fried rice so we have chosen one of the best recipes- Spice N Pans’ Din Tai Fung Egg Fried Rice with Prawns!
Spice N Pans’ is a local Singapore cooking YouTube Channel run by couple, Roland and Jamie. They have many delicious recipes of local South East Asian fare and more so do check out their channel here.
Spice N Pans’ version of the popular Din Tai Fun Egg Fried Rice with Prawns is well seasoned, and they also provide cooking tips so that you’ll get a perfect restaurant quality meal every time! Read on to find out these valuable tips!
Din Tai Fung Egg Fried Rice with Prawns by Spice n Pans
Start with preparing the prawns to make them crunchy and fresh.
Fill a bowl with enough water to cover the prawns and mix sugar and baking soda into it. Add the prawns and ice to the bowl then let it sit in the fridge for 30 minutes.
The trick is to keep the prawns cold so that they will be crunchy later!
Make sure to rinse the prawns before cooking.
This step helps to make prawns extra crunchy!
Before frying the rice, we’ll cook the prawns first.
Heat some oil in a pan and fry the prawns for 1-2 minutes on each side or until they are 80% done. Remove from the heat and set aside.
Add more oil to the pan and add the eggs. Scramble the eggs until they are 80% done then add in the cooked rice. Be sure to break up the clumps of rice and coat each grain with the eggs by mixing well.
It is best to use overnight rice as it is drier and will fry up nicely!
Coat the rice with the eggs
Once the rice is nicely coated, add the chicken stock powder, salt, and light soy sauce and mix well.
The rice is ready when they start “jumping” around in the wok. This “jumping” means that the rice has been fried dry.
Add the pepper and chopped spring onions to the rice and stir fry for 1 minute. Lastly, add the prawns and cook for another minute and it is ready!
Add the prawns last and cook before serving.
We love how flavourful the rice is and the texture of the prawns! Din Tai Fung is notorious for long waiting times but now you can skip the queue and whip up their signature dish in just 30 minutes.
How wonderful is that?
If you can't get enough of egg fried rice, check out our recipe for Superior Pork Chop Egg Fried Rice here!
Enjoy your Din Tai Fung Egg Fried Rice with Prawns!
We hope you have enjoyed these 3 easy Asian rice dishes for breakfast, lunch, and dinner as much as we did. For more common pantry food recipes, be sure to follow our What’s In Your Cupboard series for more episodes.
Check out our other What’s in Your Cupboard? articles where we feature three yummy recipes for a common food product!
3 Mixed Vegetable Recipes That You Will Love
Staying at home more due to the Covid- 19 situation and wondering what to cook for your meals? Our new What’s in Your Cupboard? series is for you! In this show, Allyn will take you through three amazing recipes that features one common food product you have in your stash at home. Each episode covers breakfast, lunch, and dinner, so your day’s menu is taken care of with just one food product!
Get the recipes here!
- 1/2 cup white rice
- 1 1/2 tbsp apple cider vinegar
- 3/4 tbsp sugar
- 1/4 tsp salt
- 1 sheet seaweed
- 2 eggs
- 1 tbsp sugar
- 25 gm crab meat
- 1/4 japanese cucumber shredded
- mayonnaise
- 1/2 tbsp cooking oil
- Cook rice in rice cooker.
- Make sushi vinegar. Add apple cider vinegar, sugar and ¼ tsp salt to a pan and dissolve over low heat.
- When rice is cooked, drizzle in sushi vinegar and mix well. Leave to cool before using.
- Lightly beat the eggs with sugar. Sieve the mixture.
- Lightly grease a pan with cooking oil. Pour in a portion of egg mixture. Cook over low heat till half set.
- Sprinkle in some crab meat and roll up. Slide the egg roll to one side, pour in another portion of egg mixture. Repeat till egg mixture and crab meat are used up.
- Place a piece of seaweed over a large plastic cling wrap. Scoop 80gm cooked sushi rice and place in the middle of the seaweed sheet. Wet your fingers and slightly spread out the rice.
- Place the tamago over the rice. Spread some mayonnaise over and top with shredded cucumber.
- Lastly top with 60gm of sushi rice over the cucumber. Gently press down to compact the fillings. Fold in corner with the help of the cling wrapper. Wrap the rice sandwich tightly with the cling wrap. Repeat till rice are used up.
- 4 pieces dried mushrooms soaked and sliced
- 6 Dried scallops soaked
- 1/2 carrot sliced to strips
- 1 cup rice
- 1 cup mushroom water used to soak mushrooms
- water used to soak scallops
- 1 chicken breast diced
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- 1/2 tsp light soy sauce
- 1 tsp white pepper
- Cut the chicken breast into small chunks and marinate it with sesame oil, white pepper, oyster sauce and light soy sauce.
- Wash 1 cups of rice and put into the rice cooker.
- With the washed rice as the base, put the chicken in the middle first then add dried mushrooms, dried scallops and sliced carrots around the chicken.
- Add 1 cup of mushroom water, used to soak the dried mushrooms, into the rice cooker.
- Cook as per normal.
- Mix the rice and ingredients together.
- 5 prawns deshelled and deveined
- 1/2 tsp sugar
- 1/4 tsp baking soda
- water enough to cover prawns
- ice cubes
- 1 tbsp cooking oil
- 3 eggs
- 2 cups rice
- 3/4 tsp chicken stock powder
- 1/2 tsp salt
- 1/2 tbsp light soya sauce
- 1 stalk spring onion chopped
- 1 tsp white pepper
- Have a bowl that is filled with enough water to cover the prawns. Mix 1/2 teaspoon of sugar and 1/4 teaspoon of baking soda into the water.
- Add the prawns and ice cubes
- Leave the bowl in the fridge for at least 30 mins.
- Rinse prawns before cooking
- Add cooking oil in a heated pan. Pan fry prawns over medium heat . Cook each side for about 1-2 minutes. Until about 80 percent done, remove from heat & set aside.
- Add more oil in the same pan if needed.
- Pour 3 eggs in, break the yolk, swirl them around. Cook eggs until 80 percent done.
- Put 2 cups of cooked rice and separate rice to prevent clumps. Mix well.
- Once most of the rice is coated with eggs, add the chicken stock powder and salt. Mix well.
- Add 1/2 tablespoon of light soya sauce to enhance the flavour. Once the rice starts jumping around, it’s done.
- Add chopped spring onion and a few dashes of white pepper. Stir them well.
- Add cooked prawns and toss them for 10-15s and serve.
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