Rice recipes with character: from omurice to maqluba

A bowl of steaming Japanese rice, an egg and a few drops of soy sauce: tamago kake gohan is simple, but it depends on the right temperature and rice. Stir the egg into the hot grains and it forms a soft, creamy coating.

Golden-brown tofu gets a glossy coating of sweet-and-savory miso. Served with rice and briefly steamed broccoli, this is a complete Japanese-inspired main course with soft, crisp and savory notes.

Sake no shioyaki is all about salmon, salt and direct heat. A short resting time draws moisture to the surface; once patted dry, the fish can grill beautifully without a sauce taking over the flavor. Serve with rice, fresh grated daikon and lemon.

Golden panko makes the cauliflower crisp on the outside and tender inside. It’s served with a fresh sauce made with yogurt, parsley, lemon and capers; rice turns it into a complete meal.

Golden-brown fried potatoes get a spicy, fresh coating of green sambal with lime and belacan. Serve them with rice and crisp cucumber for a hearty meal where the potatoes stay centre stage.

This Malay- and Peranakan-inspired chicken stew gets its rich flavour from a rempah slowly fried with chilli, shallot, ginger, turmeric and lemongrass. Coconut milk makes the sauce creamy, while tamarind keeps it lightly sour.

Thin strips of tempeh are fried until golden brown, then briefly simmered in a sauce of kecap manis, chili, and tamarind. Serve with rice and refreshing cucumber: the sweet, savory, and sour flavors stay nicely balanced.

The cauliflower florets develop browned edges in the wok, then cook until just tender in a savory sauce of tauco, garlic, chili and juicy tomato. Served with rice, this is a boldly Indonesian main course that still feels light.

Chunks of pumpkin simmer in a fragrant sauce of coconut milk, broth, ginger, turmeric and chili. The shrimp go in right at the end so they stay tender. Serve with rice and a generous squeeze of lime.

Golden-brown fried tempeh soaks up a thick, glossy sauce of kecap manis, ginger, garlic and chili. Tamarind adds just enough acidity to balance the sweet-and-savory flavors; rice and fresh cucumber make it a complete meal.

Golden-brown fried tofu, soft lontong and potatoes are topped with a thick, savory peanut sauce made with petis. Bean sprouts, crispy shallots and celery leaves add freshness and crunch.

Thinly sliced beef, green broccoli and a lightly thickened sauce of oyster sauce, soy sauce, garlic and ginger: this Indonesian-Chinese stir-fry is on the table in no time with warm rice.

Firm cauliflower florets, quickly stir-fried with garlic and ginger, take on a savory sheen from oyster sauce and broth. Served with rice, this Indonesian-Chinese stir-fry makes a complete main course.

Golden-brown tempeh gets a brief simmer in coconut milk with tamarind, shallot and lemongrass. The sauce is creamy, savoury and slightly tart; white rice makes it a complete main course.

Firm tofu simmers in a creamy coconut sauce with fresh turmeric, bird’s-eye chilies and lime leaves. Rice and cool cucumber make a refreshing contrast.

This hearty omelet gets its flavor from coconut, spring onion, chili, turmeric and coriander. Cook it slowly in a small frying pan, turn it out with the help of a plate, and serve it in wedges with rice and fresh cucumber.

Firm tofu, tender spinach and the salty depth of tauco come together in a quick stir-fry to serve with rice. The spinach goes into the pan right at the end, so it wilts while keeping its fresh green colour.

This Madurese chicken satay gets smoky edges from the grill and is served with thick peanut sauce, sweet kecap manis and soft lontong. A fresh, quick cucumber pickle balances the rich flavors.

Large chunks of potato simmer in kecap manis with garlic, shallot, nutmeg and cloves until tender and the sauce is dark and glossy. Serve this Indonesian semur with rice and fresh cucumber.

Hard-boiled eggs develop a golden-brown edge and are coated in a spicy sambal made with red chili, tomato and lime leaves. Serve with white rice and cool cucumber for a simple meal with heat, tang and a soft texture.

Tender chicken gently simmered in creamy coconut milk with coriander, candlenuts, galangal and lemongrass. This Javanese opor ayam is fragrant and full of spice, but not hot; serve it with rice and, if you like, acar for a fresh contrast.

Golden-brown fried tofu gets a generous coating of spicy sambal made with red chili, shallot, garlic and tomato. Served with rice and cool cucumber, it makes a hearty main course with just enough freshness to balance the warm sauce.

In this Malaysian gulai, aubergine softens in a fragrant sauce of coconut milk, chilli, turmeric, ginger and lemongrass. Served with rice and fresh cucumber, it makes a complete meal in which the mild vegetable absorbs the spices beautifully.

Hard-boiled eggs are briefly fried until lightly blistered, then simmered in a glossy sauce of kicap manis, shallot, garlic and chili. Served with rice and crisp green beans, this savory, sweet-and-spicy dish makes a hearty main course for two.