Plus, the secret trick to cooling rice fast.
Athletes know that planning out meals in advance is one of the keys to success in achieving wellness goals. That’s why we created our healthy meal prep series. Previously we shared how to make breakfast salads and creative spring comfort food. This week, how to use salmon in stir-frys, tacos, and more.
Prep the brown rice.
FIT CHEF HOW-TO: QUICKLY COOL COOKED RICE
“Making a big batch of brown rice on Sunday is a great way to save time for weeknight lunches and dinners,” says Philadelphia-based recipe developer Robert Luessen. “After cooking the rice as you normally would, the fastest and easiest way to cool it is to spread it out in a thin layer on a baking sheet, and place it in the freezer for 30 to 60 minutes. Once cooled and slightly frozen, it is easy to break up and has the perfect texture for dishes like this week’s kimchi ‘fried’ rice.”
Assemble all lunches. BACK TO MENU