Abn absolutely essential recipe for everyone – all the time. No seriously.
Several years ago, my friends at Rapha tapped me and asked if I would be willing to create a menu for the cafe and retail shop they were opening in Boulder. I said yes! The *flagship* item on the menu was something we lovingly titled “The Rice Bowl.” The recipe was reminiscent of one that we served on the food truck when I was the Culinary Director at Skratch Labs, rolling around the country to feed cyclists and athletes everywhere. It was simple, quick, undeniably delicious, inexpensive and deeply satisfying. An appreciation of cycling was not a prerequisite for enjoying lunch with us, and as such the bowl drew people from all across town to enjoy it. The cafe was packed everyday, and made for a community space like none other…still to be replicated in our health-conscious little town.
At one point, the number of rice bowls we were serving to professionals, cyclists, athletes, moms and their kiddos, and ladies lunching on Pearl Street became overwhelming for this little cafe that was always designed to pour coffee and have snacks, but never to be a full bore restaurant. The rice bowl was retired, leaving a hole in all of our hearts and bellies. Everywhere I go in town, I’m still known as the “rice bowl chef.” And, this *recipe* is the one we make in my own house more often than anything else. It’s always here for us.
It only recently came to my attention that I hadn’t shared the recipe in this space, or publically anywhere for that matter. And for no good reason besides it was so close to my life that I couldn’t see it. But as I’ve been busy writing racing and training menus for clients for their summer efforts, it keeps bubbling to the surface. We all struggle to find the time to fit in the fun AND cook for ourselves, but The Rice Bowl saves the day. It’s a formula that must be shared here.
There are very few things that I could eat every single day. But this salty, sweet, grounding, spicy, perfect rice bowl is one of them.
There are so many reasons. First, the simplicity and creature comfort of a bowl of eggs and rice, zhooshed up with deliciousness, is the draw. It’s a meal that everyone – and I do mean everyone – from athletes to active mamas and their hungry kiddos, to tech execs and everyone in between – will crave and rave about. And, it’s something that everyone, EVERYONE regardless of their culinary acumen, can make. The ease with which this remarkable meal comes together is a close second selling point. Nearly everything that drops into this bowl can be made ahead, or by a sleek device that saves you time and hands.
But the reason that I trust and recommend this bowl to everyone I know (especially those whom need a proper refueling which is…ok everyone) is that the bowl contains all of the macros (somewhat important) AND the Six Flavors (which is really important!)
“What do the Six Flavors do?” you might ask. Great question! Read about them all right here!
From an Ayurvedic perspective, a truly nourishing meal is one that contains all six of the flavors we can perceive. Each delivers the body a very important bioenergetic benefit that we require to survive, to thrive and perform. It’s not at all a coincidence that the presence of these Six Flavors is ALSO the thing that makes this bowl so craveable, satisfying and undeniable. Our bodies are pretty smart, they know what they need, and they aren’t afraid to ask for it!
Checking to be sure that all of your meals contain Six Flavors is of paramount importance. But if you find yourself specifically craving something (like this rice bowl,) that contains all six, it’s a sign that your system is ready for a nourishment dump. Abide!
Some other examples of meals that contain all Six Flavors? A burger complete with a little lettuce, a pickle, mustard, ketchup, salt and pepper on a bun. A bowl of steamy ramen. A plate of your nonna’s bolognese. AND, this Rice Bowl.
Above the recipe below, you’ll find a little grid that indicates which ingredient carries which of the Six Flavor. This grid is present for every recipe on this site so that you can start to learn what flavors taste like what, and what each delivers.
When we were serving The Rice Bowl at the Rapha café, it was successful at least in part because the incredible humans that worked at the shop – none of whom had any formal kitchen experience and admittedly were “ramen-and-nut-butter-sammie types;” we didn’t need to have any chefs in the house to make delicious bowls, and make a lot of them. I can’t highly enough recommend that if you don’t have a rice cooker yet, you buy one explicitly to make Rice Bowls everyday for the rest of your life (as we do. Ha.)
At the café, we made poached eggs in a sous vide which were divine. At home I make sunny-side up fried eggs which are my favorite. Polish up your favorite technique for this one, or employ your favorite protein.
And, all of the other components are either made in advance (if you wish,) are condiments that bring the flavor, or they come together in .2 seconds.
Now the recipe below consists of a few easy components that make the easiest, tastiest Rice Bowl I know…and it’s the one I make most often. BUT, if you don’t have, or don’t like some of these ingredients you’d be very welcome (and would find success) in replacing them and making this your own…with one caveat. Make sure you accurately replace the flavor you’re substituting.
Rice, the condiment blend, and eggs (or your favorite protein) are pretty much non-negotiable. But everything else is fair game.
Instead of the carrots in the slaw, you could use radishes, or cabbage, or snap peas. OR, drizzle a bit of vinegar on your bowl.
Pickled onions not in the fridge? No sweat. That drizzle of vinegar becomes all the more important here.
Let’s say all you have in the house are eggs and rice. If you add a drizzle of the Bragg’s, maple, and some vinegar, then sprinkle a little salt and black pepper YOU’VE GOT A MEMORABLE RICE BOWL.
That's ok, just sign up or log in to see this recipe.