15-Minute Asian-Inspired Rice Bowl with Egg and Sesame

Have a cup of cooked rice in the fridge? Turn it into this Asian-inspired rice bowl with an egg, scallions, garlic, soy sauce and sesame. It makes a quick meal for one in about 15 minutes, provided the rice is already cooked, properly chilled and ready to use.

Total time15 minutes

Serves1

Start withcooked rice

The recipe in brief

• Use properly chilled cooked rice. Briefly fry the white parts of the scallions with the garlic.
• Add and thoroughly heat the rice, then season it with soy sauce and sesame oil.
• Cook the egg in the centre of the skillet and serve with the scallion greens and toasted sesame seeds.

A quick way to use leftover rice

Cold cooked rice separates into distinct grains more easily as it fries. The white parts of the scallions and the garlic form the aromatic base, while soy sauce and sesame oil bring the dish together. You can leave the egg with a runny yolk or briefly scramble it, as described in the method.

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Ingredients for 1 serving

• 1 cup cooked rice (preferably chilled from the day before)
• 1 egg
• 2 scallions (sliced into rounds)
• 1 garlic clove (chopped)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• a little oil
• 1 tsp white and black sesame seeds (toasted, for topping)

Method

Have the rice ready: Rice that has already been chilled in the fridge is even better, as the grains will separate more easily while frying.

Fry the aromatics: Heat a little oil in a skillet or wok. Add the white parts of the sliced scallions and the chopped garlic. Fry for just 30 seconds until fragrant (do not let the garlic brown, or it will turn bitter).

Add the rice: Tip the rice into the skillet. Mix it well with the garlic and scallions, then fry for 3 to 4 minutes, until thoroughly heated and lightly toasted.

Season: Drizzle the soy sauce and sesame oil over the rice. Mix well again so the rice is evenly coated and browned, then push it towards the side of the skillet to make space in the centre.

Cook the egg: Crack the egg into the centre of the skillet. Leave it undisturbed until the white is cooked and the yolk remains runny. Alternatively, briefly scramble the egg; the runny-yolk version is especially tasty.

Serve: Spoon the rice into a bowl, place the egg on top, scatter over the remaining green parts of the scallions and finish generously with toasted sesame seeds.

My tip for using leftover rice safely

I recommend using only rice that was cooled quickly after cooking and then refrigerated. Use it within 24 hours and reheat it until steaming hot throughout; the 3 to 4 minutes in the method are only a guide. Do not use rice that has been left at room temperature for a long time, as reheating cannot remove any toxins that may already have formed.

Frequently asked questions

Can I use rice from the day before?

Yes, if it was cooled quickly after cooking, kept in the fridge and used within 24 hours. Reheat the rice thoroughly when frying it.

Does this really take 15 minutes?

About 15 minutes if the rice is already cooked and chilled. Cooking a fresh batch of rice is not included in that time.

Can I scramble the egg instead?

Yes. The original method offers a briefly scrambled egg as an alternative to a fried egg with a runny yolk.

25-Minute One-Pan Chicken with Zucchini and Pesto

This 25-minute one-pan chicken with zucchini and pesto is an easy dinner for two with very little cleanup. Brown the bite-sized chicken pieces first, then cook the zucchini, cherry tomatoes and garlic in the same skillet. Stir in the Genovese pesto only at the end, with the heat off or very low.

Total time25 minutes

Serves2

Equipmentone skillet

The recipe in brief

• Cut the chicken into bite-sized pieces, the zucchini into half-moons and the cherry tomatoes in half.
• Brown the chicken, transfer it to a plate, then cook the zucchini, garlic and tomatoes in the same skillet.
• Return the chicken to the skillet and stir in the pesto with the heat off or very low.

A quick chicken dinner with just one skillet

Cooking the zucchini in the same skillet as the chicken keeps the browned pan juices in the dish. Add the garlic and cherry tomatoes towards the end of the vegetable cooking time. The pesto goes in last, after the cooked chicken returns to the skillet and the heat is switched off or reduced to a minimum.

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Ingredients for 2 servings

• 1 large chicken fillet (about 350 g)
• 2 small young zucchini
• 100 g cherry tomatoes
• 2–3 heaped tbsp Genovese pesto
• 1 garlic clove (pressed)
• olive oil, salt and pepper

Method

Prepare the ingredients: Cut the chicken fillet into bite-sized pieces (cubes or strips). Wash the zucchini and slice them into half-moons about half a centimetre thick. Cut the cherry tomatoes in half.

Cook the chicken: Heat one tablespoon of olive oil in a large skillet. Add the chicken pieces and season them with salt and pepper. Cook over medium to medium-high heat for about 7 to 10 minutes, until golden brown on all sides and fully cooked. Transfer the chicken to a plate for the moment.

Cook the vegetables: Add a little more oil to the same skillet without washing it; the tasty juices from the chicken are still there. Add the sliced zucchini and cook, stirring, for 4–5 minutes until they take on some colour. Towards the end, add the pressed garlic and cherry tomatoes, allowing the garlic to become fragrant.

Combine and finish: Return the cooked chicken to the skillet. Turn off the heat (or reduce it to the lowest setting), then add 2 to 3 tablespoons of pesto. Mix well. Tip: Do not cook the pesto for long: the basil quickly loses its freshness and can turn bitter. The heat of the dish is enough to bring the flavours together.

Serve: Serve on its own or with a piece of fresh bread.

Cooking and pesto tips

• The 7–10 minute cooking time is a guide; it depends on the size of the chicken pieces. Browning alone does not confirm that the centre is cooked. For small pieces of poultry, Slovenia's National Institute of Public Health recommends a centre temperature of at least 74 °C for 15 seconds.
• Stir in the pesto with the heat off or very low, as described in the method.

Frequently asked questions

How long does this one-pan chicken take?

The dinner for two takes about 25 minutes. The actual chicken cooking time depends on the size of the pieces.

When should I add the pesto?

Add it after returning the cooked chicken to the vegetables, with the heat switched off or reduced to the lowest setting.

How do I check that the chicken is cooked?

Do not rely on browning alone. For small chicken pieces, use a food thermometer to check that the centre has reached at least 74 °C for 15 seconds.

What can I serve with it?

Serve the skillet dish on its own or with a piece of fresh bread, as in the original recipe.

Homemade Stock: Chicken, Beef or Vegetable? Cooking Times and Tips

Chicken, beef or vegetable stock? A good homemade stock gives risotto deeper flavour, adds body to sauces and brings the ingredients in a stew together. It does not call for complicated extras: choose your ingredients carefully, use enough water to cover them and give the pot the time it needs.

Cooking tips · homemade stock

Once you have cooked with slowly simmered homemade stock, it is easy to see what it adds to a dish. Stock is a liquid base for further cooking. It is usually less seasoned than a soup ready to serve, because you adjust the final flavour in the risotto, sauce or stew.

Which stock should you choose?

Choose chicken stock for everyday versatility, brown beef stock for rich meat dishes and vegetable stock for lighter or meat-free cooking. Match the cooking time to the ingredients: vegetables do not need hours of simmering, while larger beef bones take much longer.

Homemade or a stock cube?Compare the three stocksChicken stockBeef stockVegetable stockRules for a better stockCooling and freezingFrequently asked questions

Flavour and texture

1. Why is a stock cube different from homemade stock?

Stock cubes and instant bases are convenient, but their ingredients vary from product to product. They can contain a lot of salt, different fats, flavourings or flavour enhancers. It would be inaccurate to say that every cube contains hydrogenated fat or that every shop-bought stock is poor. Check the ingredient list and salt content before comparing them.

With homemade stock, you control the balance of meat, bones, vegetables and water, as well as the amount of salt. That makes it easier to adapt the stock to the dish you want to cook.

What does homemade meat stock add?

• Body and a fuller mouthfeel: during cooking, collagen from connective tissue, skin and cartilage turns into gelatin. This contributes to the texture of stock and sauces.
• More control over flavour: meat brings savouriness, vegetables add sweetness and aroma, and herbs provide the notes you choose.
• Easier salt control: you can reduce unsalted stock later without concentrating the salt at the same time.

Vegetable stock contains no gelatin. It adds flavour, but not the same gelatin-rich body as a meat stock. The creaminess of risotto does not come from stock alone, either: rice starch, cooking technique and the final addition of fat all matter.

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At a glance

2. Chicken, beef or vegetable stock?

Stock	Approximate simmering time	Character	Best uses
Chicken	3–4 hours	Gentle, rounded and versatile	Risotto, creamy soups, poultry sauces
Brown beef	6–12 hours	Bold, with roasted notes	Meat and wine sauces, goulash, braised dishes
Vegetable	30–45 minutes	Light, aromatic and adaptable	Vegetable soups, meat-free risotto, grains

These are guidelines for a regular pot, counted from the start of a gentle simmer. Heating the pot, roasting bones if needed, straining and cooling take extra time. The size of the ingredients and the strength of flavour you want can also change the cooking time.

An everyday base

A. Chicken stock: a versatile classic

Chicken stock is useful when you want more depth without an overpowering meat flavour. For a light version, you do not need to roast the bones first.

• Cooking time: about 3 to 4 hours at a gentle simmer.
• Good ingredients: backs, necks and wings with some meat and skin. Combining meaty parts with connective tissue gives both flavour and body.
• Vegetables and herbs: onion, carrot, celery, parsley stems, a little thyme and bay leaf.
• Uses: creamy soups, mushroom risotto, lighter sauces and noodle soup. For Asian-inspired dishes, adjust the aromatics to the recipe.

You can also use a whole chicken. If you plan to serve the meat later, remove it when it is cooked and still juicy, then return the bones to the pot. Simmering lean meat for hours just to make stock is not the best route to tasty meat on the plate.

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Depth for meat dishes

B. Beef stock: deeper flavour for rich sauces

Beef stock does not have to be dark. To make a brown version, roast the bones and, if you like, the vegetables before simmering them. Browning develops roasted flavours associated with the Maillard reaction.

• Cooking time: roughly 6 to 12 hours, depending on the bones and the intensity you want.
• Good ingredients: meaty beef bones and joints with connective tissue. Marrow bones alone add plenty of fat but do not guarantee a gelatin-rich stock.
• Roasting first: spread the bones in a single layer and roast at about 200–220 °C / 390–425 °F until well browned, turning them along the way. Do not let them blacken.
• Uses: dark meat sauces, red-wine sauces, goulash and braised beef.

Loosen the browned juices on the roasting tray with a little water and add them to the pot. Leave any burnt residue behind, as it can make the stock bitter. Veal bones make a related stock with a usually gentler flavour.

Brown stock can be a starting point for sauces in the style of demi-glace. Beef stock itself is not demi-glace; that takes further preparation and reduction.

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Quick and meat-free

C. Vegetable stock: light and balanced

Vegetable stock is much quicker than meat stock. For an everyday version, 30 to 45 minutes at a gentle simmer is usually enough. Longer cooking does not automatically make it bitter, but it can lose freshness or take on too much of one vegetable's flavour.

• Base flavours: onion, leek, celery and a moderate amount of carrot or parsley root.
• For more umami: add a few mushrooms or a little tomato when their flavours suit the final dish.
• Go easy on stronger vegetables: a lot of cabbage, broccoli or cauliflower can dominate; too much carrot can make the stock overly sweet.
• Uses: vegetable soups, meat-free risotto and cooked grains. A mild version can also suit some seafood dishes.

Clean, sound vegetable trimmings can go into the pot. Leave out wilted, mouldy or dirty pieces. Use onion skins sparingly: they colour the liquid, but too many can bring an unpleasant taste.

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From pot to strainer

3. Seven rules for better homemade stock

1. Hold back the salt. Make stock for sauces and later reduction without salt, or use very little. Set the final salt level in the dish where you use it.
2. Start the ingredients in cold water. This is a useful conventional approach for meat stocks: it lets the pot heat gradually and gives you time to skim the foam. Cold water alone does not guarantee clarity, and it is not the only way to make stock.
3. Do not use too much water. Cover the ingredients, but do not drown them in an oversized pot. Too much water means weaker flavour and more reducing later.
4. Keep the simmer gentle. For a clear stock, look for just a few small bubbles at the surface. A rolling boil disperses fat and particles through the liquid and can make it cloudy.
5. Skim foam and excess fat. Skim mostly at the beginning. Avoid stirring the pot unnecessarily.
6. Add aromatics thoughtfully. In a stock that simmers for hours, you can wait until the last one or two hours to add the vegetables. Keep herbs restrained so the stock remains useful in different dishes.
7. Strain without pressing. Use a fine sieve. If you want a clear liquid, do not force the cooked ingredients through it.

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One practical tip: freeze portions you will actually use

Freeze larger portions for risotto and soup, and smaller ones for enriching sauces. Ice-cube trays work especially well for more concentrated stock. Once the cubes are frozen, move them to a sealed container or bag and label the type of stock and the date.

Cooling and storage

4. Cool stock promptly and store it safely

Do not leave a large stockpot on the counter overnight. Divide the strained stock among smaller, shallow containers. To cool it faster, place the containers in an ice-water bath and stir the liquid occasionally with a clean utensil.

• Refrigerate within two hours of finishing cooking, or within one hour if the surrounding temperature is above about 32 °C / 90 °F. Do not wait for a full pot to cool to room temperature on its own.
• In the refrigerator at 4 °C / 40 °F or below: use within 3 to 4 days.
• In the freezer at −18 °C / 0 °F or below: plan to use within about 2 to 3 months for best quality.
• Thawing: thaw in the refrigerator or heat the frozen stock directly in a saucepan. Bring it to a boil when reheating.

Keep the next batch safeHow to Store Soup: Fridge, Freezer, Jars and the Most Common Mistakes

Frequently asked questions about homemade stock

Is stock the same as soup?

The terms overlap in home cooking. Stock is primarily a base for further cooking, so it is usually unsalted or only lightly salted. Soup served as a finished dish has already been fully seasoned.

Why does meat stock set in the fridge?

Because of gelatin formed from collagen. It becomes liquid again when heated. How firmly it sets depends on the ingredients and the amount of water; a stock that does not set can still taste good.

Does cloudy stock mean it has spoiled?

Cloudiness after cooking is not in itself a sign of spoilage. Dispersed fat and tiny particles can cause it. Safety also depends on proper cooling and storage; appearance and smell alone are not reliable tests.

Does vegetable stock need to simmer for hours?

No. About 30 to 45 minutes is enough for an everyday vegetable stock. Longer cooking is no guarantee of better flavour.

Can I reduce stock before freezing it?

Yes. You can simmer strained, unsalted stock down so it takes up less space. Cool it promptly, then freeze it. Dilute it as needed when cooking; reducing vegetable stock strengthens its flavour but does not create gelatin.

Homemade stock is a useful reserve for days when you want more from simple ingredients. Save some for tomorrow's risotto, then promptly cool and freeze the rest in portions you will actually use.

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20-Minute Creamy Ricotta Pasta with Lemon and Chives

This 20-minute creamy ricotta pasta with lemon and chives is a fresh, easy dinner for two. While the penne cooks, mix ricotta with lemon zest, olive oil and seasonings. A little reserved pasta water brings the sauce together, and fresh chives finish the dish. No cream is needed.

Total time20 minutes

Serves2

The recipe in brief

• Cook the penne al dente, reserving about half a cup of pasta water before draining.
• Mix the ricotta with lemon zest, a few drops of lemon juice, nutmeg, salt, pepper and olive oil or butter.
• Add the drained pasta and chopped chives, then stir over very low heat with a little pasta water until silky.

A fresh, creamy dinner without heavy cream

Ricotta makes the sauce creamy while lemon zest keeps the pasta bright. Prepare the sauce while the penne cooks, then use a little reserved cooking water to help it cling to the pasta. Stir in the chives near the end and serve straight away.

Plan your next quick dinner

Explore 7 Quick Dinners for a New Week: From Pepper Spaghetti to Veal Saltimbocca →

Ingredients for 2 servings

• 200 g pasta (penne)
• 250 g ricotta
• 1 lemon (zest and a little juice to taste)
• a bunch of fresh chives
• 2 tbsp olive oil (or butter)
• a pinch of nutmeg
• salt and freshly ground black pepper
• a couple of tablespoons of pasta cooking water

Method

Cook the pasta: Put a large pot of salted water on the stove and bring it to a boil. Add the pasta and cook it al dente (still pleasantly firm in the centre) for the time stated on the package.

Make the creamy sauce: While the pasta cooks, put the ricotta in a large skillet. Add the grated lemon zest, a few drops of lemon juice, a pinch of nutmeg, salt, pepper and one or two tablespoons of olive oil (or butter). Mix well with a whisk or fork until smooth.

Bring the flavours together: Before draining the pasta, scoop out about half a cup of its cooking water. Add the drained pasta straight to the skillet with the ricotta sauce.

Finish the dish: Add the chopped fresh chives and a little pasta water. Place the skillet over very low heat and stir gently for a minute or two, until the sauce coats the pasta and turns silky.

Serve: Serve immediately, with extra fresh chives, lemon zest and a pinch of pepper if you like.

Tip for a silky sauce

Reserve about half a cup of the pasta cooking water before draining. Add only a little at a time; the recipe uses a couple of tablespoons to bring the ricotta sauce together, so you may not need all the water you saved.

Frequently asked questions

How long does this ricotta pasta take?

The dinner for two takes about 20 minutes.

Why reserve pasta cooking water?

A couple of tablespoons help the ricotta sauce coat the pasta evenly.

When do I add the chives?

Stir in the chopped chives near the end, after adding the cooked pasta to the ricotta sauce.

Do I use lemon juice as well as zest?

Yes. Add a few drops of juice to taste, along with the grated lemon zest.

Fresh vs Dried Herbs: When to Add Them for More Flavor

Fresh or dried herbs: when should you add them to make a dish more aromatic? Basil in tomato sauce, thyme in a stew and rosemary with roasted potatoes do not follow quite the same rules. The right timing helps you get more flavor from each one.

Cooking tips · herbs

Herbs can turn a simple dish into something you want to make again. But a handful of fresh basil added at the start of a long simmer will not taste like a few leaves added just before serving. The key is which herb you use, when you add it and whether it is fresh or dried.

The basic rule for more flavor

Add dried herbs during cooking and tender fresh herbs near the end. Fresh rosemary, thyme and sage are useful exceptions: they also stand up well to longer cooking.

Why are they different?When to add dried herbsWhen to add fresh herbsHerb timing guideEveryday cooking tipFrequently asked questions

Understanding flavor

1. Why do fresh and dried herbs taste different?

The main differences come from their water content and changes to aromatic compounds during drying. Fresh herbs have a distinctive bright aroma. As they dry, some delicate notes fade while others become more pronounced. A dried herb is therefore not always just a stronger version of the fresh one.

Oregano and thyme often work well dried. Parsley, chives and cilantro leaves, on the other hand, lose much of their characteristic freshness when dried.

• Dried herbs need some time to rehydrate and release their aroma into the dish.
• Tender fresh herbs lose some of their distinctive scent and vivid color with prolonged heat.
• Hardier fresh herbs can flavor a dish throughout cooking or roasting.

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More ways to seasonGrilling Spice Guide: Simple Flavor Combinations for Meat and Vegetables

For sauces and stews

2. Dried herbs: add them during cooking

Dried thyme, oregano, rosemary, marjoram and bay leaves work well in soups, stews, meat sauces and roasts. They are usually added early or midway through cooking so their flavor has time to blend into the dish.

There is no rule that they need at least 20 to 30 minutes. Finely crumbled oregano can work in a quick tomato sauce too. The best timing depends on the herb, the size of the pieces and the dish itself.

How much dried herb replaces fresh?

As a starting point, use one part dried to three parts fresh herbs by volume.

1 tablespoon chopped fresh herbs ≈ 1 teaspoon dried herbs.

This is a guide, not an exact conversion for every herb. Start with less if the herb is powdered. Its strength also depends on age and storage, so taste the dish before adding more.

A small trick: lightly crush dried leaves between your fingers before adding them. If you warm them in fat, do it briefly over moderate heat; small pieces can burn quickly.

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Seasoning with purposeThe Art of Salting: When, How Much, and Why Salt Changes Food Texture

A fresh finish

3. Fresh herbs: tender leaves at the end, hardy ones earlier

With fresh herbs, it helps to distinguish tender leaves from hardier ones rather than following a blanket rule that every fresh herb must go into the pot at the very end.

Tender herbs

Add basil, chives, parsley leaves and cilantro leaves near the end, after taking the pan off the heat or directly on the plate when you want a fresh, vivid flavor. Chop them just before using.

That does not mean parsley or basil must never be cooked. A longer simmer simply gives a different, less fresh aromatic result. You can add some basil to a sauce as it cooks and save a few fresh leaves for serving.

Hardier herbs

Rosemary, thyme and sage can go in earlier, for example while roasting potatoes, cooking a roast or simmering a sauce. Use them sparingly so they do not overwhelm the other ingredients.

Remove whole woody sprigs of thyme and rosemary before serving. Finely chopped leaves can stay in the dish.

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A guide for the stove

4. Quick guide: when should each herb go in?

Herb	Fresh	Dried
Basil	For a fresh aroma, add at the end or on the plate.	Add while sauces and soups cook; it tastes different from fresh basil and cannot replace it in pesto.
Oregano	Use in salads and dressings or add near the end; it can also cook in a dish.	Add early or midway through cooking, especially in tomato sauces.
Thyme	Add during cooking or roasting; a few leaves can also finish the dish.	Add during cooking for soups, stews and sauces or before roasting.
Parsley	Add leaves near the end for freshness and color; use the stems earlier to flavor stock or soup.	Add during cooking; expect a milder flavor without the same freshness.
Rosemary	Add during roasting or cooking; remove whole woody sprigs afterward.	Add earlier; crush or finely chop the needle-like leaves.
Bay leaf	Add during cooking for sauces and stews; remove the whole leaf before serving.	Add early or while the dish cooks; remove the whole leaf before serving.

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Tip: build flavor in two steps

For a tomato sauce, add a little dried oregano while it simmers, then stir in fresh basil after taking the pan off the heat. This gives you a rounded herbal base and a fresh finish. You do not have to choose only fresh or only dried herbs.

Frequently asked questions about herbs

Is dried basil useless?

No. It works in cooked dishes, but its aroma is different from that of fresh basil. For caprese or classic pesto, use fresh basil.

Can you use fresh oregano?

Absolutely. Add it to salads, dressings, vegetables or meat dishes. Its flavor is strong, so start with a small amount.

Do all dried herbs need to simmer for half an hour?

No. There is no universal minimum time. Fine flakes can work in quicker dishes, while larger, tougher pieces need longer to soften.

Why do old dried herbs barely smell of anything?

Herbs gradually lose aroma in storage, especially when exposed to heat, light and moisture. Keep them tightly sealed in a cool, dry, dark cupboard away from the stove. If they have little scent when gently crushed, they will add little flavor to food.

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