Go Back
+ servings
asian rice bowl, close-up
Print Recipe
5 from 1 vote

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 minutes
Cook Time30 minutes
Total Time40 minutes
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)


  • 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.  


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


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