Fortify the family with rice, rice and more rice as they once again face the rains and back-to-school season. And when they need a break from silog meals, change things up with these rice-in-a-bowl treats.

Rice Bowl with Fried Egg and Avocado

Rice Bowl with Fried Egg and Avocado

Ingredients: 4 scallions, thinly sliced; 2 c cooked brown rice; 1 tsp red wine vinegar; kosher salt, freshly ground pepper; 3 tbsp olive oil; 4 large eggs; 1 avocado, chopped; and hot sauce (for serving)

Procedure:

1. Mix scallions, rice and vinegar in a small bowl; season with salt and pepper.

2. Heat oil in a nonstick skillet over medium-high heat. Crack eggs into skillet; season with salt and pepper and cook until whites are set around the edges, about 1 minute. Flip eggs and cook to desired doneness, about 30 seconds for a runny yolk.

3. Divide rice among bowls; top with eggs, avocado and hot sauce.

Tomato and Mozzarella Risotto

Tomato and Mozzarella Risotto

Ingredients: 3 1/4 c organic vegetable broth; 1 tbsp unsalted butter; 1/2 c finely chopped onion; 1 tbsp minced fresh garlic; 1 1/4 c uncooked arborio rice; 3/4 c canned crushed tomatoes; 2 oz chopped fresh mozzarella cheese (about 1/2 c); 1/4 tsp freshly ground black pepper; 1/8 tsp kosher salt; 2 c torn fresh baby spinach; 1/4 c finely chopped fresh basil; and 4 tsp extra-virgin olive oil, divided

Procedure:

1. Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Melt butter in a large saucepan over medium heat. Add onion and garlic to pan; sauté 2 minutes or until onion is tender, stirring frequently. Add rice to pan; cook for 1 minute, stirring constantly. Add 1/2 cup broth to rice mixture; cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly. Reserve 1/3 cup broth. Add remaining broth, 1/4 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in tomatoes; cook for 1 minute. Add cheese, pepper and salt to rice mixture, stirring constantly until cheese melts. Remove from heat; stir in reserved 1/3 cup broth, spinach and basil. Place 1 cup risotto in each of 4 shallow bowls. Drizzle 1 teaspoon oil over each serving.

Japanese-Style Crispy Fried Pork Bowl

Japanese-Style Crispy Fried Pork Bowl

Ingredients: 2/3 c prepared dashi stock; 2 tsp white sugar; 2 tsp mirin (Japanese sweet wine); 2 tsp soy sauce; 1/2 tsp salt; 1 tbsp vegetable oil; 1 small onion, chopped; 2 (3 oz) fried breaded pork chops, sliced into long strips; 2 eggs, beaten; and 1 1/2 c cooked short-grain rice

Procedure:

1. Mix dashi, sugar, mirin, soy sauce and salt together in a small bowl.

2. Heat vegetable oil in a small skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in dashi mixture. Lay pork slices carefully on top of the onions. Drizzle eggs around the slices. Cover skillet and cook until eggs are set, about 2 minutes.

3. Divide rice between 2 bowls. Top each with half the onions, eggs and pork slices. (Recipes and photos from www.bonappetit.com; www.myrecipes. com; http://allrecipes.com)