Tomato and Egg Stir-Fry
Soft scrambled eggs folded into juicy tomatoes with salt and a little sugar: the Chinese weeknight plate meant for rice.
10 min prep · 10 min cook · Serves 2 as a main with rice, or 3–4 as one shared dish
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Cook hub →Tomato and Egg Stir-Fry
Soft scrambled eggs folded into juicy tomatoes with salt and a little sugar: the Chinese weeknight plate meant for rice.
10 min prep · 10 min cook · Serves 2 as a main with rice, or 3–4 as one shared dish
Rice Cooker Hainanese Chicken Rice
Fragrant ginger-garlic jasmine rice with chicken thighs on top, cooked in one rice-cooker cycle and served with chili, scallion oil, and cucumber.
20 min prep · 45 min cook · Serves 4
Scallion Oil Noodles
Shanghai cong you ban mian: thin wheat noodles tossed with slow scallion oil, light soy, dark soy, and a little sugar.
10 min prep · 20 min cook · Serves 2
Chili Crisp Cucumbers
Smash, salt, and dress cucumbers with chili crisp. A five-minute side for rice and noodle nights.
10 min prep · 0 min cook · Serves 2–4 as a side
Hot Pot Dipping Sauce Trio
Three baseline bowls for the table: sesame, chili-vinegar, and sa cha. Guests can tweak from there.
15 min prep · 0 min cook · Serves 2–4 people sharing three small bases
Soy Sauce Eggs
Jammy soft-boiled eggs in a soy-mirin bath: the fridge component that finishes rice bowls, noodles, and bentos.
10 min, plus 8+ hours marinating prep · 10 min cook · Serves 4 eggs
Miso Soup Starter Method
A daily bowl with a clear ratio: about 1 tablespoon miso per cup of dashi, dissolved off the boil, with add-ins staged by cook time.
5 min prep · 10 min cook · Serves 2 as a side soup
Kimchi Fried Rice
김치볶음밥 with aged kimchi, day-old rice, gochujang, and a fried egg: a weeknight bowl built on leftovers.
10 min prep · 15 min cook · Serves 2
Sesame Cucumber Salad
Smashed cucumbers with rice vinegar, toasted sesame oil, and a little soy: a cold crunch for hot pot, BBQ, and rice nights.
15 min prep · 0 min cook · Serves 2–4 as a side