How to Meal Prep for a Healthy Diet (Beginner’s Guide)
Meal prepping saves time, money, and helps ensure a balanced, healthier diet.
But, eating a well-balanced diet doesn’t have to mean cooking from scratch every single day. And it doesn’t mean omitting all processed foods.
Meal prepping is a tool you can use to make healthy eating more acheivable for every day life! Meal Prepping makes it easier to enjoy healthy, home-cooked meals without spending hours in the kitchen during the week. Whether you’re looking to save time, reduce food waste, or stick to a budget, having a plan in place helps you stay on track.
Most importantly, meal prepping doesn’t have to mean rigidly planning every bite, and it doesn’t mean eating the same boring meal all week, or cooking for hours every Sunday. There are different ways to approach it, and you can find a method that works for your lifestyle.
Before We Get Into It Here is a Free Meal Planning Template Just For You!
Meal Prepping is a Tool, Not a Rule
Meal prepping is a tool to simplify eating well, not a strict rule. As a plant frward dietitian, you know I am not big in the strict rules when it comes to eating healthy and living happy!
Some weeks I plan out the entire week, while others I only plan say Monday and Tuesday’s meals and prep them on Sunday, then the rest of the week I might stick to just easy meals with ingredients I have on hand, i.e. high fiber tortillas, potatoes, tofu, beans, veggies, broths, sauces, chicken, etc.
I might have to do a little planning; usually, the night before, I have an idea of what I’m going to eat the next day, e.g., overnight oats for breakfast, a grain bowl for lunch, and a sheet pan meal with baked fish for dinner. Then I know I need to take the fish out of the freezer so it will be thawed out in the fridge for the next day.
Every week is different and changes based on what I have going on in my life that week. My typical week is usually a little meal planning and prepping followed by lots of quick and easy meals that can be made in under 45min. And the key for those meals is to make sure I have my quick meal staples on hand. Â Pantry Staples For You To Keep On Hand
You don’t have to prep every meal in advance. Sometimes it’s nice to cook fresh when a meal takes less than 30 minutes. There’s no one-size-fits-all approach to meal prep. That’s why I use a hybrid method and adjust my strategy based on my schedule and energy levels.
It’s summertime here in the PNW, and fruit is bursting from fruit stands, roadside pick-your-owns, farmers markets, and local farm pickups! This is the time of year when I’m in my jam-making era. I love to make batches of raspberry, blueberry, cherry, rhubarb, and strawberry jams and freeze them, often called freezer jam. Since I don’t can my jams and have a huge deep freezer, I just keep them in a basket, ready to go whenever I need a new jar.
Making your own jam is so easy and delicious you’ll wonder what took you so long to start! This recipe is pectin-free, super simple, and has no high-fructose corn syrup. It uses less sugar than store-bought jam and is the perfect way to save the flavor of in-season fruit year-round!
This recipe is meant to be fun and flexible, no need to stress about exact measurements. Go by feel, trust your taste buds, and make it your own! So let’s dive into how to make fruit jam in your very own kitchen.
My Favorite Fruits to Make Jam
I use different fruits depending on what I have on hand, Â sometimes I even mix a few together in one batch. The other day, I made a huckleberry-cherry jam with lime juice and served it over chia pudding, and it was delightful!
For that recipe, I used frozen huckleberries from last season and fresh cherries from my local farm pickup. It was so much better than store-bought jam.
Blueberries
Raspberries
Blackberries
Cherries
Apricots
Huckleberries
Strawberries
Figs
Peaches
Rhubarb — honestly, this is how I work rhubarb into most of my recipes! I love it in dressings, breads, ice cream, parfaits, and especially with strawberries.
P.S. Cranberry sauce is basically a freezer jam! It’s so good on brie, grilled cheese sandwiches, and of course roasted turkey. When I make cranberry sauce, I like to add orange juice and at least ¼ cup of sugar per 1½ cups of cranberries.
P.P.S. You can absolutely use frozen fruit to make jam! Check out my Strawberry Jam recipe with frozen strawberries.
The Citrus Fruits in My Jams
Lemons or Limes: Depending on the jam and the flavors I’m going for, I’ll use lemon juice, lime juice, or sometimes both! Lime pairs really nicely with cherries, raspberries, and strawberries. I love lemon with blueberries, rhubarb, oh, and strawberries too, lol.
Other Additions To Homemade Jam
Cinnamon: warm, cozy flavor
Lemon or lime zest: brightens up the jam
Sugar: adjust to taste
Salt: just a pinch to balance sweetness
Vanilla extract: adds depth and a bakery-like flavor
Honey or maple syrup: great natural sweeteners
Fresh herbs: think basil, thyme, or mint for a fun twist
Tools For This Recipe
These are just suggested tools. I’ve made a small batch of cherry jam with nothing more than a pot, a jar, and a rubber spatula.
Clean jars with lids: I like mason jars with screw bands and label the top with the name of the jam and the date it went into the freezer
Wooden spoon or silicone spatula: for stirring and scraping the pot
Potato masher (optional): handy for breaking down chunkier fruit
Pot: a medium or large saucepan works great
Ladle (optional): makes it easier to transfer hot jam into jars
Clean towel: perfect for wiping jar rims and keeping things tidy
Ingredients in your Homemade fruit jam
1.5 cups of fruit (i.e. strawberries, cherries, figs)
1-2 tbsp citrus (lemon, lime, or even orange)
1-2 tbsp sugar (honey, white sugar, coconut sugar, agave)
1-2 tbsp water (if needed) – depending on the fruit I may omit (i.e. strawberries)
These measurements are meant to be playful and flexible. Jam-making shouldn’t feel stressful or exact, so have fun and experiment with what tastes good to you!
Step-By-Step Instructions To Making Homemade Jam
Making jam at home is easier than you think, and you don’t need any fancy equipment. Here’s a simple method you can use with almost any fruit you have on hand, berries, cherries, peaches, or a mix!
Prep the Fruit
Wash your fruit, remove any pits or stems, and chop if needed.
Combine Ingredients
Add the fruit to a medium saucepan with sugar and a squeeze of lemon juice (about 1 tablespoon per 1.5 cups of fruit). Stir to combine.
Cook the Jam
Set the pan over medium heat. As it heats up, the fruit will start to break down and release its juices.
Stir frequently so the mixture doesn’t stick or burn on the bottom.
If you want a smoother texture or need to break down chunkier fruit (like peaches or rhubarb), use a potato masher once the fruit softens a bit.
Check for Doneness
As the jam cooks, it will start to thicken and bubble. Watch the top of the jam for big, rolling bubbles, that’s a good sign it’s cooking down!
When the jam reaches a hot, thick consistency and you can drag a spoon through it without the liquid immediately filling in the gap, it’s ready. This usually takes about 10–20 minutes, depending on the fruit and its water content.
Cool and Store
Let the jam cool slightly before transferring to clean jars.
Store in the fridge or freeze for later, no canning required!
Storage Suggestions
Here’s how to keep your jam fresh and tasty:
Freezer Jam: Leave ½–1 inch of space at the top of 8–16 oz jars to allow for expansion. I love popping jam in the freezer even if I’ll use it within a couple of weeks. It keeps beautifully for up to 6 months if you want to be on the safe side.
Refrigerator Jam: Store in a clean jar and enjoy within 2–3 weeks.
Jam Pairings
Homemade jam is way more versatile than toast. Here are some of my favorite ways to use it:
The best PBJ of your life
The best grilled cheese of your life
Swirled into yogurt or cottage cheese
Stirred into oatmeal
A delicious spread for cheese and cheese boards
Over ice cream
Whisked into dressings
Tips For How To Make Fruit Jam
Make sure the fruit tastes good! If the fruit isn’t tasty to begin with, no amount of sugar or cooking will fix it, start with the best-tasting fruit you can find.
Go picking! It’s so cost-efficient and fun. Head to a u-pick farm with family or friends, and you’ll usually pay way less per pound than grocery store prices. Plus, it’s a great summer activity.
Buy in bulk to save money. Grab those big crates of berries or stone fruit at the farmers market or store; you’ll get a better deal and have plenty for jam-making.
Shop local and in season whenever you can. Supporting local farmers keeps your community strong and usually means fresher, better-quality fruit. When fruit is at its peak, buy extra and freeze it so you can enjoy that fresh summer flavor long after the season ends.
Adjust the sugar to your taste. Sometimes I’ll use just a touch of honey, and other times I’ll go sweeter, especially with tart fruits like rhubarb, cranberries, or some blueberries. Jam is super flexible, so add as much or as little sweetness as fits your taste.
Wash your fruit, remove any pits or stems, and chop if needed.
Add the fruit to a medium saucepan with sugar and a squeeze of lemon juice (about 1 tablespoon per 1.5 cups of fruit). Stir to combine.
Set the pan over medium heat. As it heats up, the fruit will start to break down and release its juices.Stir frequently so the mixture doesn’t stick or burn on the bottom.
If you want a smoother texture or need to break down chunkier fruit (like peaches or rhubarb), use a potato masher once the fruit softens a bit.
As the jam cooks, it will start to thicken and bubble. Watch the top of the jam for big, rolling bubbles, that’s a good sign it’s cooking down!When the jam reaches a hot, thick consistency and you can drag a spoon through it without the liquid immediately filling in the gap, it’s ready. This usually takes about 10–20 minutes, depending on the fruit and its water content.
Let the jam cool slightly before transferring to clean jars.Store in the fridge or freeze for later, no canning required!
Notes
This recipe is meant to be fun and flexible, no need to stress about exact measurements. Go by feel, trust your taste buds, and make it your own!
10 Easy Hacks to Make Frozen Pizza Taste Homemade (Now with 3 New Additions!)
Why Settle for Boring Frozen Pizza?
Frozen pizza is a lifesaver on busy nights, but let’s be honest—it can taste bland and lack that fresh, homemade quality. The good news? With a few simple upgrades, you can transform a basic frozen pizza into a restaurant-quality meal for your next pizza night.
Try these 10 easy pizza hacks to make a great frozen pizza taste homemade!
1. Pick a Quality Frozen Pizza Base
Why It Works
Some frozen pizzas just taste better than others. If you’re starting with a bland, soggy base, no amount of toppings can fully save it. Instead, opt for a better-quality frozen pizza from your favorite brand like one with a thin and crispy crust or higher-end ingredients. Some of the best frozen pizzas for me are Banza, Milton’s Cauliflower Crust Pizza, or Newman’s Own.
How to Do It
Think of the base of the pizza like a canvas, you want a good base to build on!
If you have time, let your frozen pizza sit at room temperature for 30 minutes before baking. This helps the crust bake more evenly and prevents excess moisture. A partially thawed pizza will cook faster and crisp up better.
If thawed, reduce the baking time by 2-4 minutes to prevent overcooking. Check for doneness early, look for bubbling cheese and a golden crust.
Pro Tip
Avoid letting it sit out for too long. More than an hour can make the dough too soft and difficult to handle.
2. High Heat for the Best Results
Why It Works
Baking frozen pizza at 450-500°F creates a crispier crust, better cheese melt, and more even cooking, similar to a pizzeria-style bake.
How to Do It
Preheat your oven for at least 15 minutes.
Increase the temperature by 25-50°F above the package instructions.
Reduce the baking time by 2-5 minutes to prevent overcooking.
Check the pizza 2-3 minutes early, check for bubbling cheese and a golden crust.
Bake on the middle rack or a preheated pizza stone for the best texture.
Pro Tip
If the crust is browning too fast, move it to a lower rack for the last few minutes.
3. Use a Pizza Stone, Cast Iron Pan, or Baking Sheet for a Crispy Crust
Why It Works
Frozen pizza often has a soggy crust. Using a pizza stone, cast iron skillet (Banza pizzas are the perfect size for this) or preheated baking sheet ensures a crispy, golden bottom.
How to Do It
Preheat your oven with a pizza stone, cast iron skillet, or baking sheet at 450°F for 15 minutes before adding your pizza. The hot surface will crisp up the crust like a pizzeria-style bake.
Pro Tip
Brush the crust with olive oil and a sprinkle of garlic powder for extra flavor before baking.
4. Add Extra Cheese for Extra Flavor
Why It Works
Frozen pizza cheese can be skimpy and dry. Adding fresh, high-quality cheese takes it to the next level.
How to Do It
Add different cheeses like fresh mozzarella, goat cheese, ricotta, Parmesan cheese, or even feta before baking.
Pro Tip
Grate some Pecorino Romano or smoked gouda on top in the last 5 minutes of baking for a burst of umami.
5. Load Up on Fresh Veggies
Why It Works
Adding fresh ingredients improves texture and flavor instantly.
How to Do It
Before baking, top your pizza with spinach, tomatoes, arugula, broccoli, bell peppers, red onion, or mushrooms.
Many professional chefs agree that sweet, salty, and spicy create a perfect flavor balance.
How to Do It
Try drizzling spicy honey, date syrup, balsamic reduction, or even jam after baking.
Pro Tip
Pair brie with blueberry jam and jalapeños for a gourmet touch.
7. Elevate the Sauce for a Gourmet Touch
Why It Works
Frozen pizza crusts, sold plain without toppings or sauce, are a great base for a homemade-style pizza but can lack flavor on their own. Upgrading the sauce before adding toppings helps create a more balanced and flavorful pizza.
How to Do It
If you’re using a store-bought frozen pizza crust, start by brushing a thin layer of olive oil, garlic tomato butter, or pesto directly onto the crust for extra flavor. Then, spread on a high-quality pizza sauce or enhance store-bought sauce by mixing in red pepper flakes, balsamic vinegar, roasted garlic, or Italian seasoning before using.
Pro Tip
For a richer sauce, stir in a spoonful of tomato paste or grated Parmesan before spreading. If using pesto or garlic butter, apply lightly to avoid overpowering other flavors.
8. Boost Flavor with Fresh & Dried Herbs
Why It Works
Fresh herbs add brightness, while dried herbs enhance complexity.
How to Do It
After baking, sprinkle fresh basil, parsley, mint, or cilantro over the pizza for a pop of flavor.
Pro Tip
Before baking, add garlic powder, onion powder, dried oregano, and fresh cracked pepper for extra depth.
9. Add a Protein Boost
Why It Works
A little extra protein makes the pizza heartier and more satisfying.
How to Do It
Add thick-cut pepperoni, grilled chicken or rotisserie chicken, Canadian bacon, sausage, baked tofu, or even eggs.
Pro Tip
To make a breakfast pizza, add cooked breakfast sausage before baking, then crack eggs on top halfway through cooking.
For Soft Yolks: Crack the eggs halfway through baking (about 5-7 minutes in) so the whites set while the yolks stay runny. Make small indentations in the toppings to help hold the eggs in place. Top with chopped chives, shredded cheese, or a drizzle of hot sauce before serving for extra flavor!
10. Drizzle with a Flavorful Finishing Touch
Why It Works
A post-bake drizzle enhances texture and taste.
How to Do It
Right after baking, drizzle on olive oil, garlic-infused oil, truffle oil, or balsamic glaze.
Pro Tip
Try a lemon zest and chili oil crisp drizzle for a surprising gourmet twist.
Bonus! Cut and Serve Like a Pro
Why It Works
Presentation matters! The simple trick of cutting and serving properly makes pizza feel more indulgent.
How to Do It
Let the pizza rest for 2 minutes before slicing with a sharp pizza cutter or kitchen scissors.
Pro Tip
Serve it on a wooden cutting board with a side of ranch, garlic butter, or spicy marinara for dipping.
FAQs: Answering Common Frozen Pizza Questions
How do I keep frozen pizza from getting soggy?
Bake directly on a hot pizza stone or baking sheet, and avoid overloading toppings.
What’s the best cheese to add to frozen pizza?
Fresh mozzarella, ricotta, feta, Parmesan, or smoked gouda work great.
How can I make frozen pizza taste homemade without extra ingredients?
Bake it at a higher temp (450°F), use a pizza stone, and brush the crust with olive oil and garlic powder.
Final Thoughts: Elevate Your Frozen Pizza Game
With these 10 easy hacks, you’ll never settle for boring frozen pizza again! Try them out and let me know, what’s your favorite way to upgrade frozen pizza?
Ever wonder how to make boxed Mac and cheese better? With just a few simple upgrades, you can take it from basic to bold! Make your boxed Mac and cheese extra creamy with more flavor and nutrition!
A box of Annie’s or any boxed mac and cheese is already a classic comfort food, but with a few simple upgrades, you can take it to the next level. Whether you’re a college student looking for a quick meal or just craving something nostalgic, these hacks add depth of flavor with just a few extra minutes of effort. Some of them even include a quick meal secret ingredient to make your mac and cheese taste homemade!
Start with Foundational Improvements
These simple swaps will instantly improve texture and flavor.
1. Use Milk Instead of Water
Swap out the water for non-dairy milk, whole milk or half-and-half to create a creamier sauce. Add a pat of butter for extra richness.
2. Extra Cheese Hack
Stir in shredded cheddar cheese, gouda, parmesan, or mozzarella for a more flavorful, gooey sauce. You can even added slices of American cheese.
3. Make It An Extra Creamy Mac
For a creamier Mac, stir in a spoonful of cream cheese, a dollop of sour cream, or Greek yogurt to add a rich, velvety texture.A little olive oil or a little butter is another flavorful way to give the dish a more velvety mouthfeel.
Boost the Texture and Nutrition
Add-ins that make it heartier and more balanced.
4. Add a Protein Boost
Adding a protein is an easy way to bump up the nutrition. You can make mac and cheese more satisfying by adding a protein-rich ingredient:
Shredded or diced chicken – Rotisserie chicken, grilled, or even buffalo-style chicken
Cottage cheese or Greek yogurt – Stir it in for a creamy protein boost.
Plant-based options: Add cooked lentils, crispy chickpeas, edamame, or crumbled tempeh for extra texture and nutrients.
5. Mix in Veggies
This is my favorite way to upgrade Mac and cheese! Sneak in extra flavor and nutrition with these veggies!
Butternut squash chunks, pumpkin puree, or frozen riced cauliflower to add sweetness and creaminess. (I often call these my secret ingredients in mac and cheese because you can hardly tell they’re even in there!)
Caramelized onions or sun-dried tomatoes for a more intense, gourmet flavor.
Enhance the Flavor and Texture
Simple ingredients that pack a big punch and add extra crunch.
6. Spice It Up
Enhance the flavor with black pepper, garlic powder, smoked paprika, cayenne, or a splash of hot sauce for some heat.
7. Stir in a Spoonful of Mustard
A little Dijon or yellow mustard brightens up the cheese sauce and adds depth.
8. Top It Off with Crunch
Add texture with crushed crackers, panko breadcrumbs, or crispy fried onions—toast them in butter for extra flavor. Add Parmesan Cheese for crunchy cheesy bites.
Go Beyond the Box: Gourmet & Full Meal Upgrades
Transform boxed mac and cheese into a whole new dish.
9. Gourmet Flavor Upgrades
Take cooked macaroni to the next level by mixing in bold flavors and enhancing the flavor profile of the dish.
BBQ Mac – Add pulled pork and drizzle with BBQ sauce.
Buffalo Chicken Mac – Stir in shredded buffalo chicken and a little extra hot sauce.
Tex-Mex Mac – Mix in taco seasoning, black beans, jalapeños, and pepper jack cheese.
Chili Mac – Add a scoop of chili and some shredded cheddar.
Spinach Artichoke Mac – Fold in spinach, artichokes, and cream cheese.
French Onion Mac – Mix in caramelized onions and Swiss or gruyère cheese.
10. Turn It Into a Baked Casserole (The Best Cooking Hack!)
Make boxed mac and cheese feel homemade by baking it! Here’s a “no recipe” recipe! This version uses 2 boxes of mac and cheese and serves 4-6 people.
Cook the pasta from 2 boxes, but leave it slightly firm so it doesn’t get mushy.
Make the cheese sauce as usual, but stir in some shredded cheese, butter, and a splash of milk to make it extra creamy.
Season it up—garlic powder, smoked paprika, or whatever you like.
Spread it in a greased oven-safe dish and top with more cheese.
Mix some breadcrumbs or crushed crackers with melted butter and sprinkle over the top.
The last step! Bake at 375°F until golden and crispy, about 15-20 minutes.
That’s it, gooey inside, crunchy on top, and way better than straight from the box!
Upgrade Your Boxed Mac and Cheese Today!
With just a few simple tweaks, you can turn a basic box of mac and cheese into something rich, flavorful, and satisfying. Whether you’re adding extra cheese, mixing in protein, or baking it into a crispy casserole, these easy hacks make a big difference.
Which upgrade will you try first? Let me know in the comments or share your favorite mac and cheese trick!
Who doesn’t love an easy, comforting bowl of instant ramen? Exactly, no one. That’s why I’ve come up with these 5 game-changing Shin Ramen hacks to elevate your favorite noodles.
These simple tweaks make Shin Ramen not only more filling but also tailored to meet your nutritional needs. In this post, I’ll walk you through five easy ways to transform instant ramen into a truly satisfying meal.
Here’s the lineup:
Veggies
Protein
Aromatic Oils
Fresh Flavors
Ramen Broth Upgrades
Each hack is simple yet delivers incredible flavor. Before we dive in, let me share a quick note on why Shin Ramen (Ramyun) is my go-to instant noodle of choice.
Shin Ramyun
Shin Ramyun is a soft and chewy noodle combined with a spicy broth creating the perfect instant ramen. Fair warning, it is a spicy broth, be warned!
The spicy flavor has beef, mushrooms, carrots, and peppers. A Nongshim product, this ramen is increasing in popularity in the US but Korea is one of the largest consumers of Shin Ramyun.
For more about my favorite ramen noodle check out Nongshim’s page all about Shin Ramyun.
Bump Up The Veggies
My favorite shin ramen hack is simple – add vegetables!
Whether it’s a scoop of kimchi, a 1/4 cup of frozen veggies, or a handful of leafy greens, veggies bring beautiful colors and flavors.
In my Vegan Kimchi Instant Ramen recipe, I add both frozen veggies and spicy kimchi. These veggies add green, red, and golden hues to my steaming bowl of noodles and broth. I love how the kimchi adds spicy-sour flavors, while the frozen veggies (peas, corn, and edamame) add buttery and sweet pops to every bite.
Pack in the Protein
Adding protein to your shin ramen bowl is a scientifically proven way to increase that feeling of satiety (or fullness). Getting sufficient protein is also critical if you do 150 minutes of moderate-intensity activity per week or are just being an active human.
Some of my favorite protein additions include:
Roasted Chicken
Baked or Stir-fried Tempeh
Baked, Stir-fried, or Silken Tofu
High-protein veggies such as edamame, peas, and beans
Another protein option you probably didn’t think of is A protein-packed noodle!
Feeding multiple people with your instant ramen recipe? Add Shin ramen and some other protein-packed noodles all in the same pot! Who says you can’t use 2 different noodles?
If you are on a high-protein diet, it does not get much easier than making instant ramen that starts with 20+ of protein per package. Immi Instant Ramen is 100% plant-based and packed with protein.
They have yummy flavors such as Black Garlic “Chicken”, Tom Yum “Shrimp”, and Spicy “Beef”. My favorite flavor is the Tom Yum (Shrimp).
Add Aromatic Oils
Aromatic oil is the finishing oil one might drizzle over hot broth and ramen noodles. The definition of Aromatic oil is an oil that has been cooked with other ingredients and thus takes on those flavors.
Examples of aromatic oils:
Garlic oil
Chili oil
I also like to use toasted sesame oil. While this technically is not an “aromatic oil” it is loaded with a lovely and nutty sesame flavor and is an easy addition to any instant ramen bowl.
Include Fresh Flavors
Now that you have added your aromatic oils, it is time to think about some other aromatics and flavors.
Try adding the following fresh flavors to your instant noodles:
Fresh herbs & scallions
Nori
Soy sauce & fish sauce
Rice wine vinegar
Peanut butter
Ginger
Citrus
Kimchi & pickled vegetables
Follow your taste buds and you can’t go wrong.
Bonus flavors: Add a little Kewpie mayo or cheese to your ramen bowl. This shin ramen hack makes super creamy ramen bowls.
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The Last Shin Ramen Hack – Ditch the Seasoning PacketÂ
I saved this upgrade for last because, in all honestly, sometimes I do opt for the seasoning packet added to the water. Hey, it’s tasty! Usually, I’ll only use a portion of it and add some other little additions of my own.
Below are some examples of broths you might make for your quick and easy at-home ramen.
Veggie scraps broth – boiling then straining veggie scraps from your freezer or another meal/dish
Homemade Chicken broth – using the carcass of a rotisserie chicken with some veggies such as onions, carrots and celery
And to doctor up store-bought veggie or chicken broth I might:
Add some miso paste to your instant ramen.
You can use broth from a box or bouillon, and some grocers even have ramen soup broth ready to go in a box, like this Organic Ramen Broth from Imagine.
Drop in some peanut and fish sauce for some Thai-inspired slurping.
Plop some curry paste and coconut milk for a coconut curry broth.
More on Ramen Broth
You can even make a Traditional Japanese Cuisine Ramen Broth. Note that this is a time-consuming process but also a work of art. There are different classifications of broth, Shio (salt) Shoyu (soy sauce), miso (fermented bean paste), and tonkotsu (pork).
For a basic (not traditional) yet quick broth, you can use some chicken or vegetable stock with some garlic, onion, and ginger powder, perhaps a little soy sauce, maybe some peanut butter, or even some chili peppers or hot sauce. You can get creative here.
In this article, I will talk all about my version on How To Make Crispy Rice with Leftover Rice!
This Crispy Rice Bowl recipe is a fun and different way to serve up that side of rice with dinner. I also found this is a game changer and a great way to use up leftover rice. For example, serving baked chicken, rice, and broccoli for dinner on Tuesday? Save some of your leftover rice and on Wednesday, make Spicy Tuna with Crispy Rice.
Another neat thing about this recipe, it can be made with quinoa, farro, white, brown, or wild rice. I’ll even combine quinoa and rice for my grain at dinner because they have the same cooking time and water-to-grain ratios!
You only need 2 ingredients to make this delicious dish.
Leftover Rice:Â I use leftover jasmine rice in this recipe. If you do not have long-grain rice you might choose to substitute it for basmati, or any other short grain rice such as leftover sushi rice. Really whatever rice you have thats leftover.Â
Oil:Â I use avocado oil for this recipe. With its high smoke point and neutral flavor, avocado oil is my “go-to” for everything I sautee and pan-fried.
Other Flavors:Â I keep things simple by adding a little rice wine vinegar. You could also add some chili oil, sesame oil, or other seasonings like pepper, paprika, onions, hot sauce fresh herbs, a sprinkle of sesame seeds.
How to Make Easy Crispy Rice
Prepare the Rice:
If the leftover rice is clumped together, break it apart with your fingers or a fork. Cold rice directly from the refrigerator works best as it’s drier and less sticky.
Heat the Oil:
Heat the oil in a large skillet or pot over medium-high heat. Make sure there’s enough oil to lightly coat the bottom of the pan.
Crisp the Rice:
Add the rice to the skillet in a single even layer, pressing down lightly with a spatula to ensure the rice is compact. This helps in forming a nice crispy bottom.
Let the rice cook undisturbed for about 5 to 10 minutes, or until the bottom turns golden brown and crispy. The key is not to stir it too soon; patience is crucial for achieving that desired crunch.
Serve:
Once the rice is crisped to your liking, remove it from heat and serve immediately.
How to Serve Crispy Crunchy Rice
When I am feeling extra this is my go-to method of serving up leftover rice. Make this a complete meal by serving this crispy rice recipe in easy Spicy Tuna Bowls.
Check out my suggestions for serving this crispy rice recipe below:
Condiments and Sauces
Soy Sauce
Flavored Salt
Toasted Sesame oil
Kewpie Mayo or a Japanese Mayonnaise
Spicy Mayo sauce
Lime Juice
A little Rice Vinegar
Toasted Sesame Seeds
Think Veggies
Sliced Green Onions
Thinly Sliced Avocado
Thinly Sliced Pickled Veggies
Roasted Veggies like carrots, broccoli, sweet potatoes, eggplant, and mushrooms
From continent to continent, crispy rice showcases the rich diversity of global cooking traditions. It’s a perfect example of how versatile and satisfying grains can be in any diet, flexitarian or otherwise:
Iran: Tahdig, a golden, crispy rice layer often flavored with saffron or paired with potatoes for extra texture.
China & Korea: Guoba and Nurungji, crispy rice layers enjoyed in soups, as snacks, or even brewed into tea.
Spain: Socarrat, the toasted crust at the bottom of a paella, packed with smoky, rich flavors.
Peru & Senegal: Concolón and Xooñ, prized crispy rice treasures in dishes like arroz con pollo and jollof rice.
Italy: Riso al Salto, pan-fried risotto cakes with a golden, crunchy exterior.
India: Kurchan, the flavorful, crispy bottom layer of a biryani pot.
As a flexitarian dietitian, I love how crispy rice showcases the creativity and resourcefulness of plant-forward cooking around the globe. Writing about crispy rice and sharing my quick and easy recipe is a way to celebrate its history, flavors, and cultural roots while appreciating how universal the love of crispy textures really is.
4cupcooked white riceoption to include quinoa as well - see recipe notes
3tbspavocado oil
Instructions
Prepare the Rice
If the leftover rice is clumped together, break it apart with your fingers or a fork. Cold rice directly from the refrigerator works best as it's drier and less sticky.
Heat the Oil
Heat the oil in a large skillet or pot over medium-high heat. Make sure there's enough oil to lightly coat the bottom of the pan.
Crisp the Rice
Add the rice to the skillet in a single even layer, pressing down lightly with a spatula to ensure the rice is compact. This helps in forming a nice crispy bottom.
Let the rice cook undisturbed for about 5 to 10 minutes, or until the bottom turns golden brown and crispy. The key is not to stir it too soon; patience is crucial for achieving that desired crunch.
Notes
For these images, I chose to use 75% sushi rice and 25% quinoa. You may also use basmati or jasmine rice. Because quinoa and rice have the same water-to-grain ratio and cook time, I choose to cook rice and quinoa together in the same pot often! I use a dish towel to wrap the lid while the rice cooks. This step is to ensure the condensation does not drip back into the rice. If you choose to include this step, do not leave the kitchen, and be very careful not to burn the dish towel (especially if you have a gas stove burner). Wrapping the towel around the lid is not essential.Â
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