The Asian Takeout Replacement Week
I Want to See What You Make
I spend $60-$80 a week on takeout.
Not because I can’t cook. I’m literally a professional chef.
I do it because after a long day, the idea of “making dinner” feels like starting from scratch. Again. For the fourth time this week.
But here’s what I realized: I don’t actually want the takeout. I want the convenience.
And that’s what this week’s meal plan is about.
One 30-minute session on Sunday. Four restaurant-quality Asian dinners. Total cost: $45-$55 (vs. $60-$80 in takeout).
But here’s where it gets interesting. I don’t just want you to follow my recipes.
I want to see what YOU create with them.
More on that in a second. First, let me show you the system.
The Takeout Trap (And Why Your Kitchen Loses)
Let’s be honest about why we order out:
❌ “I don’t have time” → Actually means: “I don’t want to start from scratch”
❌ “I don’t know what to make” → Actually means: “I don’t have a system”
❌ “Cooking takes too long” → Actually means: “My kitchen isn’t set up efficiently”
Restaurants don’t start from scratch every order. They batch prep. They have systems. They have mise en place.
You can do the same thing at home.
And this week, I’m going to show you exactly how, by using Asian takeout as the example.
Before We Get to the Recipes: Set Up Your Kitchen Like a Restaurant
This week’s meal plan works because of how you cook, not just what you cook.
Here are the 3 systems that cut my Sunday prep time in half:
System 1: The Zone Method
Stop walking back and forth across your kitchen.
Prep Zone: Cutting board, knife, bowls for prepped ingredients, trash bowl
Cooking Zone: Stove, oven, everything roasting/simmering at once
Storage Zone: Clear counter, containers ready, labels prepped
When I batch cook this week’s Asian menu, I move through three zones in sequence. No backtracking. No wasted motion.
System 2: Mise en Place (Everything in Place Before You Cook)
This is the difference between “cooking feels chaotic” and “cooking feels calm.”
Before you turn on the stove:
All vegetables washed and chopped → in bowls
Proteins trimmed and seasoned → on sheet pan
Sauces mixed → in jars, ready to shake
Grains measured with water → ready for pot
For this week’s Miso-Ginger Chicken:
10 min: Chop ginger, garlic, scallions
5 min: Mix marinade in jar
3 min: Coat chicken, onto pan
2 min: Measure rice + water
Now cooking is just 20 minutes of passive time. No scrambling.
System 3: Cook Everything at Once
My Sunday at 10 AM:
Oven (425°F): Chicken on one pan, vegetables on another
Stovetop: Rice simmering
Counter: Making quick pickles, mixing sauces
By 10:30, everything is done. Now it’s just cooling and portioning.
Time saved: Instead of 60-90 minutes spread across the week, I spend 30 minutes once.
The Asian Takeout Replacement Week
One batch of Miso-Ginger Chicken becomes four completely different meals.
The Base Recipe:
Miso paste + fresh ginger + sesame oil + honey = umami bomb
Roast 2 lbs chicken thighs at 425°F for 25 minutes. Save those pan juices (they’re liquid gold for your meals).
Cost: ~$8 for the chicken + marinade ingredients
The Four Meals:
Monday: Korean-Inspired Rice Bowl
Warm rice, sliced chicken, quick-pickled veg, gochujang mayo, fresh herbs, sesame seeds
Assembly time: 10 minutes
Takeout equivalent: $14-$16 (bibimbap bowl)
Your cost: ~$3.50 per serving
Fresh, colorful, customizable. Start the week with something Instagram-worthy.
Tuesday: Thai-Style Lettuce Cups
Diced chicken sautéed with garlic, fresh herbs (cilantro, mint, basil), peanut-lime sauce, crunchy peanuts
Assembly time: 12 minutes
Takeout equivalent: $12-$15 (lettuce wraps appetizer)
Your cost: ~$3 per serving
Interactive, light, fun to eat. You eat with your hands. Total format change from Monday.
Wednesday: Cold Sesame Noodles
Soba noodles (prepped Sunday), sliced chicken, crispy raw veg, addictive sesame-tahini sauce
Assembly time: 8 minutes
Takeout equivalent: $13-$16 (cold noodle salad)
Your cost: ~$3.25 per serving
No reheating needed. Perfect for lunch at work. The hero meal of the week.
Thursday: Quick Fried Rice
Leftover rice, diced chicken, whatever veg needs using, scrambled eggs, soy sauce + sesame oil + those chicken pan juices
Cook time: 15 minutes
Takeout equivalent: $11-$14 (fried rice + protein)
Your cost: ~$2.50 per serving
The “use everything up” night. Classic comfort food. And this is where it gets interesting...
Total Week:
Your cost: $45-$55 (groceries) = ~$12 per meal
Takeout equivalent: $60-$80 = ~$18 per meal
Savings: $15-$25 per week, $60-$100 per month
But here’s what makes this week different from every other meal plan I’ve shared...
The Thursday Challenge: “Show Me Your Fried Rice”
Here’s the thing about Thursday’s fried rice: it’s designed to be flexible.
Use whatever veg you have. Whatever’s dying in your fridge. That random jar of something in the back of your pantry.
And I want to see what you come up with.
The Rules (they’re simple):
Use the fried rice formula from this week’s meal plan
But use YOUR ingredients (whatever you have on hand)
Take a photo of what you made
Share it with me
How to share:
Instagram/TikTok: Post your photo, tag @culinarybrief, use #OneBatchChallenge
Or just hit reply to this email with a photo and tell me what you used
What happens next:
Next Thursday’s post will feature the 3-5 best submissions. Photos, your name, and my chef’s commentary on what you did well.
The most creative ingredient combo gets a special shoutout.
Need inspiration? Here are two to get you started:
The “Breakfast Fried Rice”
Cold rice + scrambled eggs + bacon + spinach + mushrooms
Sauce: Soy sauce + butter (trust me)
Top with a fried egg and everything bagel seasoning
Chef’s note: This is my Sunday morning wake the house “alarm clock.” Don’t knock it til you try it.
The “Clean Out the Fridge”
Rice + whatever protein is left + frozen mixed veg + wilting herbs
Sauce: Soy sauce + sriracha + lime
Top with peanuts
Chef’s note: Some of my best fried rice happened because I refused to waste food. Embrace the chaos.
Why I’m doing this:
The best cooking happens when you stop following recipes exactly and start thinking like a chef.
Fried rice is your training ground.
You learn the formula. You apply it to what you have. You make something delicious.
And I get to see what you create.
So here’s my challenge to you:
Make fried rice this Thursday. Use what you have. Show me what you made.
I’ll respond to every single submission. And I’ll feature the best ones next week for everyone to see.
Let’s build this community together.
Download This Week’s Complete Meal Plan
Everything you need is in this 10-page PDF:
✅ The complete Miso-Ginger Chicken base recipe
✅ All 4 meal recipes with chef’s notes and assembly instructions
✅ Complete grocery list ($45-$55 breakdown)
✅ Sunday 30-minute prep timeline (step-by-step)
✅ Quick-prep component recipes (sauces, pickles, rice, noodles)
✅ Storage & reheating guide
✅ The Thursday Challenge details (with more examples)
✅ The Asian Bowl Formula (use it forever)
✅ Dietary swaps (gluten-free, vegan, vegetarian, keto, nut-free)
[Download: The Asian Takeout Replacement Week PDF]
Cost: Free (forever)
Time investment: 30 minutes Sunday, 10-15 minutes per meal
What you get: Restaurant-quality dinners all week + a system you can use on any cuisine
Download it. Try it this Sunday. Show me your Thursday creation.
Let’s make takeout optional, not necessary.
P.S. Next week: “The Sauce Vault: 5 Master Sauces That Transform Any Protein”
Once you have the batch cooking system down, we’ll make sure you never run out of flavor ideas.
P.P.S. Seriously. Show me your fried rice. Even if it’s your first attempt. Even if it looks messy. I want to see what you make.
Tag me @culinarybrief or reply with a photo. I respond to everyone.
Let’s build this. 🥢
I'd love a post on how to cook rice. I have ended up with sticky clumpy rice a few times so I'm frustrated. I have a pressure cooker and have also just cooked in a pot on the stove. Thanks!