Bowled over by rice

Sunset, Feb, 2000 by Linda Lau Anusasananan

Delicious, easy dinner solutions

In my family, we bought Texas long grain white rice in 50-pound bags Land ate some every night. The same is true for many other Asians all over the world--meal is not complete without rice. One reason: It doesn't take much more to make the meal complete.

Westerners are catching on to this simple concept in the form of the rice bowl.

What is a rice bowl? A little protein, some vegetables, and lively seasonings spooned onto hot rice. The result is a supper that's quick, satisfying, nutritious, and very easy to make, particularly when you turn to Asian roots for inspiration.

Start with your choice of rice (page 155) and select toppings from the following favorites from Japan, China, Korea, and Thailand. All ingredients are available in a well-stocked supermarket, but some of them are alternatives for the authentic seasonings that you can find in an Asian food market.

Thai Curry Rice Bowl

PREP AND COOK TIME: About 45 minutes

MAKES: 4 servings

1 red bell pepper (1/2 lb.), rinsed

1 pound boned, skinned chicken breast

1 can (14 oz.) coconut milk

1 tablespoon Thai red curry paste

1 cup frozen corn kernels

1 tablespoon packed brown sugar

1 tablespoon lemon juice

About 1 tablespoon Asian fish sauce (nuoc main or nam pla)

1 recipe's worth (page 155) or 6 cups hot cooked rice

1. Stem bell pepper, seed, and cut into 1/4-inch-wide strips about 3 inches long.

2. Rinse chicken, pat dry, and cut crosswise into 1/4-inch-thick slices.

3. Place a 14-inch wok or 12-inch frying pan over high heat. Measure 1 tablespoon solidified coconut milk from the top of the can and add to wok with pepper and 1/4 cup water. Stir often until pepper strips are limp, 3 to 5 minutes.

4. Add remaining coconut milk and curry paste. Stir to blend smoothly. Stir until boiling; add chicken, corn, and sugar. Reduce heat to medium; stir often until chicken is white in center of thickest part (cut to test), about 3 minutes. Add lemon juice and fish sauce to taste.

5. Scoop rice into bowls and top equally with chicken curry mixture.

Per serving: 740 cal., 30% (225 cal.) from fat; 37 g protein; 25 g fat (20 g sat.); 93 g carbo (2.6 g fiber); 460 mg sodium; 66 mg chol.

Japanese Tofu Donburi

PREP AND COOK TIME: About 40 minutes

NOTES: Although shelf-stable tofu doesn't require refrigeration before it is opened, it is often sold alongside fresh tofu in refrigerated cases.

MAKES: 4 servings

2 teaspoons salad oil

1 onion (6 oz.), peeled and thinly sliced

2 tablespoons minced fresh ginger

1 cup fat-skimmed chicken broth

1/4 cup soy sauce

4 teaspoons sugar

1 package (12.3 oz.) shelf-stable silken-style firm tofu

6 cups (about 6 oz.) baby spinach leaves, rinsed and drained

3 large eggs

1 recipe's worth (page 155) or 6 cups hot cooked rice

1/4 cup diced Roma tomato

1. In a deep 10- to 12-inch frying pan over high heat, stir oil, onion, and ginger until onion is lightly browned, about 2 minutes.

2. Add broth, soy sauce, and sugar. Crumble tofu into about 1-inch chunks and add to pan. Bring to a boil.

3. Add spinach, cover, and cook until wilted, about 1 minute. Meanwhile, in a small bowl, beat eggs to blend.

4. Reduce heat to low, evenly distribute mixture in pan, and pour in eggs. With a spatula, push vegetables aside slightly so egg mixture can flow down through sauce. Cover and cook just until eggs are softly set, 2 to 2 1/2 minutes.

5. Meanwhile, spoon rice into bowls. Top equally with egg-spinach mixture, including juices. Sprinkle with tomato.

Per serving: 528 cal., 16% (86 cal.) from fat; 22 g protein; 9.5 g fat (1.9 g sat.); 88 g carbo (2.8 g fiber); 1,166 mg sodium; 159 mg chol.

Japanese Chicken Donburi

Follow directions for Japanese tofu donburi (preceding), but omit tofu and use 1/2 pound boned, skinned chicken breast, rinsed and cut into 1/4-inch strips.

Per serving: 539 cal., 13% (68 cal.) from fat; 29 g protein; 7.6 g fat (1.8 g sat.); 86 g carbo (2.8 g fiber); 1,172 mg sodium; 192 mg chol.

Chinese Shrimp and Pea Rice Bowl

PREP AND COOK TIME: About 40 minutes

MAKES: 4 servings

3/4 pound edible-pod peas

3 tablespoons oyster or soy sauce

2 tablespoons cornstarch

4 teaspoons rice vinegar

2 cups fat-skimmed chicken broth

2 teaspoons salad oil

2 tablespoons minced fresh ginger

4 cloves garlic, peeled and minced

2 or 3 small dried hot chilies

1 pound thawed frozen peeled, deveined shrimp (41 to 50 per lb.), rinsed and drained

1 recipe's worth (see box) or 6 cups hot cooked rice

3 tablespoons coarsely chopped

salted roasted peanuts (optional)

Salt

1. Rinse peas, drain, and discard stem ends and strings.

2. In a small bowl, blend oyster sauce, cornstarch, vinegar, and broth.

3. Set a 14-inch wok or 12-inch frying pan over high heat. When pan is hot, add 3 tablespoons water and peas. Cover and stir often until peas are bright green and barely tender to bite, 2 to 3 minutes. Drain peas into a bowl.

4. Return wok to high beat. When pan is hot, add oil, ginger, garlic, and chilies; stir until chilies begin to brown, about 1 minute. Add shrimp and stir frequently until they are barely opaque in thickest part (cut to test), 3 to 4 minutes.