One of the easiest, quickest suppers in the world is the rice bowl. The best thing about rice bowls is they can be made to suit all kinds of dietary needs; from omnivorous to vegan to gluten-free. You're truly only limited by your imagination and what's at hand in your fridge/pantry.
Last night, I had a late hunger attack and had zero desire to venture out into the snowstorm in search of food. I opened up my fridge and realized there was no need. I had everything I needed to make a satisfying, and healthier, snack right in front of me.
Cooked rice is so easy to incorporate into everyday meals. Just do one big batch and portion out into serving sizes, which can be refrigerated or frozen and quickly reheated. For each cup (250 mL) of cooked rice, add 2 tbsp (30 mL) liquid. Cover and heat on the stovetop or in the oven for about 5 minutes or until heated through (source).
For my late-night meal, I combined some shredded leftover asian-flavoured chicken wings, a large handful each of canned corn and frozen edemame and cooked rice and reheated. Then I just seasoned with a tiny bit of salt and furikake. So satisfying. So flavourful.