Wondering What to Eat with White Rice? We have you covered! Below we list all of our favorite dishes that pair perfectly with white rice. These dishes include buttery fish, juicy chicken and steak, yolky eggs, sushi, and more.
White rice is a great side or foundation for a well-rounded meal. It goes with just about any dish and is very easy to make. There are endless tasty possibilities with white rice!
White rice comes in many different varieties, including long grain, short grain, Japanese rice, basmati, jasmine, and arborio to name a few. Each type varies in length, stickiness, fluffiness, and flavor.
Japanese white rice is a staple in our house because it's so easy to make and goes well with just about everything. It's light flavor and firm texture complements so many dishes.
What can you add to plain white rice?
Looking for a way to spice up your white rice? Try it with furikake! Furikake is a Japanese seaweed seasoning that is packed with umami flavor.
Steamed rice pairs perfectly with salmon, chicken, steak, chili, and breakfast meats. We also make it for all kinds of sushi! Below we've rounded up 21 of our favorite recipes we enjoy with rice so you know exactly what to make with white rice for your next meal.
1. Teriyaki Chicken Donburi
2. Furikake Salmon
3. Breakfast Fried Rice
4. Spam Musubi
5. Bavette Steak
6. Crunchy California Roll
7. Chicken Katsu
8. Soft Boiled Eggs
9. Teriyaki Salmon Don
10. Unagi Hand Roll
11. Buttery Fish with Crispy Skin
12. Bacon and Egg Breakfast Rice bowl
13. Ikura Donburi
14. Furikake and Lemon Shishito Peppers
15. Scrambled Eggs
16. Dutch Oven Whole Chicken
17. Spicy Ahi Poke
18. Thick and Healthy Turkey Chili
19. Spam, Eggs, and Rice
20. Broiled Salmon Collars
21. Unagi Don (Unadon)
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What to Eat with White Rice: 21 Tasty Recipes
- 3 cup short grain Japanese rice or calrose rice
- 4 cup filtered water
- 3 tablespoon soy sauce
- 1 tablespoon sake
- 4 tablespoon mirin
- 2 teaspoon brown sugar
- 1 small ginger knob
- 4 boneless, skin-on chicken thighs about 1 pound, see notes*
- kosher salt
- freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon neutral cooking oil
- 2 green onions sliced
- sesame seeds
- Stovetop instructions - Place rice in a saucepan and rinse the rice in the sink until the water runs clear, then drain. Combine washed rice and filtered water in a medium saucepan. Bring the rice to a low boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes or until the water is absorbed. Remove from the heat and let sit covered for 10 minutes. Fluff the rice with a fork.3 cup short grain Japanese rice or calrose rice, 4 cup filtered water
- Rice cooker instructions - Place rice in the electric rice cooker pot and rinse the rice in the sink until the water runs clear, then drain. Combine rice and filtered water in the pot and cook per the rice cooker directions.
Teriyaki Chicken Bowl
- Mix teriyaki sauce - Add soy sauce, sake, mirin, and sugar in a bowl. Use a grater to grate the ginger into the mixture and whisk until well mixed. Set aside.3 tablespoon soy sauce, 1 tablespoon sake, 4 tablespoon mirin, 2 teaspoon brown sugar, 1 small ginger knob
- Tenderize and season chicken - Tenderize the chicken so they are the same thickness. Generously season on both sides with salt, pepper, and garlic powder.4 boneless, skin-on chicken thighs, kosher salt, freshly ground black pepper, 1 tablespoon garlic powder
- Cook chicken - In a large skillet over medium heat, add oil. Once the oil is hot, use tongs to place the chicken skin side down. Use the tongs to gently push down on the meat so all of the skin comes into contact with the pan and cooks evenly. Cook for 5-7 minutes until the skin turns golden. Then turn the chicken thighs over, add a tablespoon of water to the pan, and cover with a lid. Cook for an additional 8-10 minutes or until the internal temperature reaches 165°F in the thickest part.1 tablespoon neutral cooking oil
- Simmer in sauce - Reduce the heat to low, then pour the teriyaki marinade over the chicken. Cook for an additional 2 minutes to reduce the sauce, baste the chicken with the sauce, then remove from heat.
- Cut chicken and assemble - Place the chicken on a cutting board and slice into strips. Divide rice into bowls, place the chicken on top of the rice, and drizzle with the teriyaki sauce from the pan. Sprinkle the chicken with sesame seeds and green onions.sesame seeds, 2 green onions
- Store leftover teriyaki chicken and rice in an airtight container in the fridge for up to 3 days. After 3 days, you need to freeze the chicken. Frozen cooked chicken can last up to 3 to 4 months in the freezer. In order to reheat the chicken, heat the oven to 350°F, then heat it for 15 min or until warmed. If frozen, let the chicken thaw first before reheating it.
- Use tongs or a fish spatula - A fish spatula is long and slotted, making it easier to pick up the chicken than it would be with a traditional spatula.
- Fewer steps - If you want to make this chicken recipe in fewer steps, use store-bought teriyaki sauce.
- Use a large bowl - Serve this dish in a donburi bowl or large bowl to ensure all of the ingredients will fit.
- If you are using a rice cooker and the outside of the rice gets hard and crispy, use a fork to fluff the rice and add moisture back into those crispy bits.
- Be sure to tenderize the meat so the pieces to cook evenly.
- Gluten-free - Make with gluten-free soy sauce, tamari, or Healthy Honey Teriyaki Sauce.
- *Bone-in, skin-on chicken - Ask your butcher to remove the bone from the thighs for easy preparation.