Asian Rice Bowls

Make these Asian Rice Bowls for a fast + simple weeknight meal. Brown rice. Crunchy veg. Shredded chicken. And a Spicy Soy Ginger Dressing that brings it all together!

Asian Rice bowl held by person with two hands
asian rice bowl, close-up

Spring is finally here!

This is the time of year when we emerge from our winter cocoons.  And our winter eating habits.  Hearty stews.  Rich casseroles.  Vegetables smothered in cheese.  None of these sound good anymore.  Instead, we crave all things light, bright, and fresh.

Enter Asian Rice Bowls.  Perfect for spring.  Or anytime of the year, really.  Just not during Toronto winters!

two asian rice bowls
asian rice bowl with spoon and sauce on the side

When the weather warms up, I really enjoy grain bowls. This one is especially tasty. Lots of colorful, crunchy vegetables. Edamame and chicken for a protein kick. And that Spicy Soy Ginger dressing that brings it all together!

Grain bowls are great for fast + simple weeknight meals.  Basically, it’s a matter of assembly.  Cook brown rice and shred some chicken.  Chop the veg and mix the sauce.  That’s it!

This also makes great lunch boxes.  I like to prep the brown rice and chicken in advance and stash in the fridge for easy lunches all week.  Easy, healthy, tasty meals — all ready to go!

asian rice bowl ingredients, separated into smaller bowls
asian rice bowl on cutting board

If you love grain bowls as much as I do, give these Asian Rice Bowls a try!

Asian Rice Bowl

Brown rice, shredded chicken, crunchy veg, and a spicy Soy Ginger Dressing that brings it all together!  A healthy, delicious option for weeknight dinners or lunch box prep.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner, Lunch
Cuisine: American, Asian
Keyword: Asian Rice Bowl
Servings: 4
Author: The Subversive Table

Ingredients

  • 1 cup Brown Rice uncooked
  • 2 cups red cabbage thinly sliced
  • 1 cup edamame
  • 2 cups cooked + shredded chicken rotisserie chicken works great here
  • 1 cucumber thinly sliced into half moons
  • 1/4 cup cilantro chopped

Spicy Soy Ginger Dressing

  • 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

  • Cook brown rice, as per package directions.
  • 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.
  • Make dressing.  Combine all dressing ingredients in bowl and whisk.  Set aside in small bowl.  

To serve:

  • Assemble the bowls in advance.  In each bowl, divide brown rice, chicken, and vegetables evenly.  Serve with dressing on the side.  
  • Or, serve all the ingredients in bowls on the table.  People can serve themselves and add sauce as they please.  

Notes

*If your brown rice is already cooked, you can subtract 30 min off the cooking time.

If you liked Asian Rice Bowls, you may also like…

Asian Slaw. A crowd pleasing favorite that’s perfect for a potluck!
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top down shot of plate of asian glazed salmon and rice with fork and rice in corner
30 minutes, All Recipes, Asian Inspired, Chicken, Gochujang, Weeknight Meals
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Courtney | Love & Good Stuff

Meals like this are my favourite! I love them for quick and healthy lunches. That dressing sounds amazing!

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