Asian Rice Bowl
Easy and versatile Asian Rice Bowls. A fast and simple weeknight meal that's easy to assemble. And tasty! Fresh, crunchy veggies. A generous helping of fresh herbs. Protein to keep you full and satiated. And a Spicy Soy Ginger Sauce that brings it all together! If you crave light, bright, and fresh -- try these healthy DIY-style rice bowls!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup Brown Rice (uncooked) (*1/2 cup (cooked) per person)
- 2 cups red cabbage, thinly sliced (*1/2 cup per person)
- 1 cup edamame (*1/4 cup per person)
- 2 cups cooked + shredded chicken (*1/2 cup per person)
- 1 cucumber (*1/4 cup per person)
- 1/4 cup cilantro (*divided evenly)
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1 Tbsp honey
- 1 Tbsp sesame seeds
- 1 inch ginger (peeled + minced)
- 1 Tbsp gochujang (Korean fermented chili paste) ((sriracha is a good substitute))
Instructions
- 1
Cook brown rice, as per package directions.
- 2
Prep the vegetables and chicken. Thinly slice red cabbage. Thinly slice the cucumber into half moons. Defrost the edamame. Chop the cilantro. Shred cooked chicken. Set aside in separate bowls.
- 3
Make dressing. Combine all dressing ingredients in bowl and whisk. Set aside in small bowl.
- 4
Assemble the bowls in advance. In each bowl, divide brown rice, chicken, and vegetables evenly. Serve with dressing on the side.
- 5
Or, serve all the ingredients in bowls on the table. People can serve themselves and add sauce as they please.