A well-balanced, flavorful rice bowl is a favorite desktop lunch for 225 food writer Maggie Heyn Richardson, and one of the easiest ways to throw together a good one is with ingredients prepared over the course of the weekend.
Saturday is usually mixed grill night at Maggie’s house, when she tosses some combination of beef, chicken, pork, shrimp and vegetables on the pit. It’s a ritual that lends itself to making extra, which means that when you open the fridge the next day, you’re treated to a bounty of juicy proteins and veggies just waiting to be turned into something new and delicious.
Read on for her ideas on how to transition grilled leftovers into an easy rice bowl lunch. This story originally appeared in a March 2017 edition of 225 Dine.