Easy and versatile Asian Rice Bowls. A simple and quick 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 DIY-style rice bowls for a fast and healthy dinner.

this recipe

Asian Rice Bowls

When life is busy, Asian Rice Bowls are one of those easy recipes the whole family enjoys. Similar to Korean Bibimbap, the combination of rice, veggies, and protein makes for a healthy and easy meal.

Brown rice is the base of these grain bowls. Add your veggies and protein of choice. For me, easy favorites are cucumber, cabbage, edamame, and store-bought rotisserie chicken. A Spicy Soy Ginger Dressing completes the meal!

More assembly than cooking, Asian Rice Bowls require minimal cooking. Pick up a rotisserie chicken from the store. Chop the veggies. Cook the rice (or grain of choice). Mix together the homemade sauce — that’s it!

Asian Rice Bowls are also great for meal prep and make-ahead work-from-home lunches.  Prep the ingredients ahead of time. When it’s time to eat, assemble and enjoy! Easy, healthy, tasty meals — all ready to go!

Ingredients:

A versatile grain bowl that can be made with almost any vegetable or protein. Customize your own Asian Bowls with what’s in your fridge. That way, the whole family can enjoy it!

• Brown Rice. I like the nutty heartiness of brown rice. Make in the rice cooker for the ultimate easy and fluffy rice. But substitute with any grain you like — quinoa, farro, or other grains of choice. Korean Purple Rice, Coconut Rice, or regular white rice is also a good choice. Or even Cauliflower rice.
• Vegetables. A combination of different vegetables adds freshness, crunch, and color. I like shredded red cabbage and cucumbers. But use your favorite veggies: carrots, kale, spiralized zucchini, etc.
• Herbs. Cilantro and mint are aromatic additions. Makes everything light and fragrant!
• Protein. To make it more filling and satisfying. Frozen edamame and shredded leftover rotisserie chicken makes this meal especially easy. But leftover steak or pork also work. Make a vegan rice bowl with lightly pan-fried tofu strips.
• Spicy Soy Ginger Dressing. Soy sauce, sesame oil, rice vinegar, honey, sesame seeds, fresh ginger, honey, and Gochujang (Korean chili paste). The spicy sauce that brings everything together! Drizzle all over for a flavorful Asian-inspired dressing. If you don’t like spicy — leave out the Gochujang.

Instructions:

1. Make the rice. Cook the rice according to package directions. A rice cooker makes it especially easy and convenient.
2. Prep the veggies and protein. While the rice cooks, prep the remaining ingredients. Chop the vegetables and herbs — add each element into separate bowls. Shred the chicken and place in a bowl, making sure to remove any bones or skin.
3. Make the Spicy Soy Ginger Sauce. In a small bowl, mix together the sauce. Use a fork if the Gochujang stays in one clump.
4. Serve. Arrange the vegetables, protein, rice, and sauce in the center of the table. Everyone can serve themselves. Enjoy!

PRO Tips:

• Buy shredded rotisserie chicken. A time-saver that makes this meal fast and quick.
• Save leftover sauce for later. The leftover sauce can be used for salad dressing or as a dip for dumplings.
• Freeze leftover rice. Save any leftover cooked rice and store it in a ziplock baggie. Rice freezes very well and can be used for fried rice.

More easy Rice Bowl recipes:

• Salmon Poke Bowls
• Spam Kimchi Fried Rice
• Hwe Dup Bap (Korean Sushi Bowl)
• Gochujang Pork Bowls
• Ground Beef Bulgogi Bowls

Asian Rice Bowl

The Subversive Table

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!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Lunch

Cuisine American, Asian

Servings 4

Calories 427 kcal

Ingredients

  

1x2x3x

• 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

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.

Nutrition

Serving: 0gCalories: 427kcalCarbohydrates: 53gProtein: 27gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 53mgSodium: 573mgPotassium: 723mgFiber: 5gSugar: 9gVitamin A: 655IUVitamin C: 29mgCalcium: 109mgIron: 4mg

Keyword Asian Rice Bowl

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