6 Easy Asian-Inspired Dishes That Bring Travel Home

Getting your Trinity Audio player ready...

I’m a little bored in the kitchen. So, this week I’m cooking like I travel—with purpose, flexibility, and a hunger for flavor that reminds me where I’ve been. This week, I planned a full lineup of easy Asian-inspired dishes. I made a grocery list. I was halfway through the Commissary when Ryan—who always has something to say about what’s in my cart—looked at me and asked, “You making lumpia?”

Table of Contents

• Thai Basil Chicken (Pad Krapow Gai)
• Korean Bibimbap
• Vietnamese Lemongrass Chicken
• Japanese Curry (No Packet Needed)
• Chinese Tomato Egg Stir-Fry
• Chicken Lumpia
• Final Thought

I wasn’t. But after the way his face lit up, I knew I would be. He walked me over to the freezer section and pointed out the wrappers. Then he told me about a seasoning packet at T&T Asian Market that would make the process easier. I was already planning to stop there anyway, so I picked it up along with a few fresh ingredients. Just like that, lumpia became the sixth meal on the list.

Thai Basil Chicken (Pad Krapow Gai)

I frequent two local cafes. Ms. Phays is located in downtown Davenport and the Thai Town Cafe in Rapids City. But when I miss the flavors of a Thai street stall, this is what I make. It’s spicy, garlicky, and layered with the spicy taste of fresh basil. I use ground chicken to keep it quick and cheap, and the chili heat is easy to adjust. Serve it over jasmine rice with a soft fried egg on top—the yolk mixes into the sauce like a creamy dressing. It’s fast and filling. It’s perfect for nights when I want something hot without too much fuss.

Time: 10 min prep, 15 min cook

Ingredients:

• 1½ lbs ground chicken
• 6 cloves garlic, minced
• 3 Thai chilies or 1 tsp red pepper flakes
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 bunch Thai basil or regular basil
• 4 eggs (optional, for serving)
• Cooked jasmine rice

Instructions:
Heat oil in a large skillet. Saute garlic and chilies for 30 seconds. Add ground chicken and cook until no longer pink. Stir in soy sauce, vinegar, and sugar. Add basil and cook until wilted. Serve over rice with a fried egg, if desired.

Korean Bibimbap

Bibimbap reminds me of late lunches in Seoul—colorful bowls of perfectly arranged vegetables, warm rice, and a runny egg right in the middle. What I love most is the flexibility. Today, I used what I had: carrots, zucchini, spinach, and bean sprouts. Each one gets a quick saute, then layered over hot rice with slivers of beef. A drizzle of sesame oil and a spoonful of gochujang finish one of the simplest Asian-inspired dishes on the list.

Make sure to get a few pictures of the beautiful presentation before stirring it all together. I hadn’t made it myself before, and I was surprised at how tasty it was. It’s the kind of meal that makes you appreciate the simplicity of vegetables.

Time: 20 min prep, 20 min cook

Ingredients:

• 1 lb thin-sliced beef
• 2 carrots, julienned
• 1 zucchini, sliced
• 1 cup bean sprouts
• 2 cups spinach
• 1 cup mushrooms
• 4 eggs
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• Gochujang to taste
• 4 cups cooked rice

Instructions:
Sauté each vegetable separately in oil and season lightly with salt. Set it aside. Sauté beef with soy sauce and sesame oil until browned. Fry eggs in a clean pan. In bowls, layer rice, vegetables, beef, and egg. Add gochujang on top and mix before eating.

Vietnamese Lemongrass Chicken

Vietnamese Lemongrass Chicken is not exactly what comes to mind when I think of easy Asian-inspired dishes. But the moment lemongrass hits the pan, the kitchen fills with that sharp, citrusy scent—bright like lime peel but grounded with something smoky underneath. It reminds me of early mornings in Hanoi, where the air carries both exhaust and breakfast. I marinate the chicken in soy sauce, lime juice, and honey, then stir-fry it with garlic and that painstakingly chopped lemongrass until the edges turn golden and sticky. Mincing lemongrass is no joke—it makes cabbage feel like a warm-up. Next time, I might buy it prepped. But for now, the way this dish perfumes the house makes every extra chop worth it.

The sauce clings to the chicken and soaks into the rice. And for an extra punch of crunch and color, I added some leftover spinach, carrots, and onions. It’s fruity and earthy at the same time. I like making this one when I need a lift or want the house to smell like something special is happening in the kitchen.

Time: 30 min prep, 15 min cook

Ingredients:

• 1½ lbs chicken thighs, chopped
• 2 stalks lemongrass, minced
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey
• 1 tsp red pepper flakes (optional)
• Cooked jasmine rice

Instructions:
Marinate the chicken with soy sauce, lime juice, and honey. Heat oil in a pan and sauté garlic and lemongrass until fragrant. Add chicken and cook until golden and slightly sticky. Serve hot over jasmine rice.

Japanese Curry (No Packet Needed)

Curry is one of the simplest Asian-inspired dishes. This is rainy-day comfort food. Japanese curry is smooth, mellow, and a little sweet, with the warmth of apples and curry powder simmered slowly into the sauce. I skip the boxed roux and make it from scratch with grated apple, soy sauce, and honey. I add potatoes, carrots, and chicken thighs and let everything bubble in one pot until it thickens. It’s a full meal in a bowl—familiar, nourishing, and always welcome. It’s great for leftovers too; the flavor deepens overnight.

Time: 15 min prep, 35 min cook

Ingredients:

• 1½ lbs chicken thighs, chopped
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 onion, sliced
• 2 tbsp curry powder
• 1 tbsp soy sauce
• 1 apple, grated
• 1 tbsp honey
• 4 cups water or chicken broth
• 1 tbsp cornstarch (optional)
• Cooked rice

Instructions:
Sauté onion until soft. Add chicken and cook until browned. Stir in carrots, potatoes, apple, curry powder, and broth. Simmer for 25–30 minutes. Add soy sauce and honey. Thicken with cornstarch slurry if needed. Serve with rice.

Chinese Tomato Egg Stir-Fry

When I think of Asian-inspired dishes, nothing sounds easier than scrambled eggs and tomatoes.
So, I decided to make something for breakfast too. Chinese tomato egg stir-fry feels like something your friend’s mom would make when you stop by unannounced. I saw it on a cooking show a few weeks ago. It’s simple, quick, and made with love. It only takes a few ingredients: eggs, tomatoes, scallions, some soy sauce, and sugar. The trick is to scramble the eggs first and cook them until they are soft. Then, in the same pan, sauté the tomatoes until they break down a little. When you mix the eggs back in, it’s silky and savory with a touch of sweetness. I usually serve it over rice, but noodles work too if I have them on hand.

Time: 10 min prep, 10 min cook

Ingredients:

• 8 eggs
• 4 large tomatoes, chopped
• 4 scallions, chopped
• 2 tbsp soy sauce
• 1 tsp sugar
• Cooked rice or noodles

Instructions:
Scramble eggs with a pinch of salt and set aside. Sauté tomatoes in oil until soft. Add soy sauce and sugar. Return the eggs to the pan and stir to combine. Serve topped with scallions over rice or noodles.

6. Chicken Lumpia

I didn’t expect to make lumpia this week, but I’m glad I did. I’ve made spring rolls on vacation a few times. Ryan at the Commissary convinced me I could do it, and I am so happy I did. I rolled them while listening to a podcast the following day. Lumpia is crisp, golden, and packed with seasoned ground chicken, shredded cabbage, carrots, and onion. I rolled them tightly, sealed the edges with water, and fried the first batch in hot oil. Then I decided to try the second batch in the air fryer, and the crunch could be heard down the block. I served mine with sweet chili sauce, low sodium soy sauce, and Chinese mustard. They won’t last long in this house.

Time: 20 min prep, 15 min cook

Ingredients:

• 1 lb ground chicken
• 1 cup shredded carrots
• 1 cup shredded cabbage
• 1 small onion, minced
• 3 cloves garlic, minced
• 1 egg
• 2 tbsp soy sauce
• 1 tsp black pepper
• 20–25 lumpia wrappers
• Oil for frying
• Optional: seasoning packet from T&T Market

Instructions:
Mix chicken, vegetables, soy sauce, garlic, onion, black pepper, and egg. Place 2 tbsp of filling on each wrapper. Fold bottom over filling, fold in sides, roll tightly, and seal with water. Fry in oil until golden brown and crisp. Drain and serve with sweet chili sauce or vinegar.

Final Thought

The truth is, meals like these bring back memories of travel—the quiet breakfasts, the sizzling street food, the market smells, and the steam rising from the sidewalks, just as pungent and unforgettable.

These dishes aren’t complicated, but they’re rich with memory. They remind me of the places I’ve loved, the meals I’ve lingered over, and the way food brings people together—at home or halfway around the world. Sometimes, all it takes is a helpful suggestion in the Commissary to add one more dish to the list and one more memory to the table.

Like it. Pin it.

^{This post contains sponsored and/or affiliate links, and I earn a commission at no extra cost to you. I appreciate your support and stand by my views.}

Thank you for reading this post, don't forget to subscribe!