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.
Servings: 4
Calories:
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.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg