asian rice bowl, close-up
Asian Rice Bowl
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

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.

Course: Dinner, Lunch
Cuisine: American, Asian
Keyword: Asian Rice Bowl
Servings: 4
Author: The Subversive Table
  • 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)
  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.  

To serve:
  1. Assemble the bowls in advance.  In each bowl, divide brown rice, chicken, and vegetables evenly.  Serve with dressing on the side.  

  2. Or, serve all the ingredients in bowls on the table.  People can serve themselves and add sauce as they please.  

Recipe Notes

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