Bibimbap

Korea's "mixed rice" is a bowl of warm rice topped with namul, seasoned vegetables that are sautéed or blanched, and gochujang chili paste, and it suits prep because every topping is cooked separately anyway. Spinach, bean sprouts, carrots and mushrooms each take minutes and hold up well in the fridge for a few days. Cook ground or thinly sliced beef in a soy, garlic and sesame marinade, divide the rice and vegetables among containers, and keep the gochujang sauce in a small jar. Fry an egg fresh if there is a stove at work, or pack a boiled one instead. Mixing everything together at the desk is half the pleasure.