Rice bowl Recipe
Asian fusion · Main course · 35 min total
A versatile and satisfying rice bowl with seasoned vegetables, protein, and a savory sauce. Perfect for a quick and customizable meal.
15
min prep
min prep
20
min cook
min cook
2
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 1 cup jasmine rice
- 1 1/2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon grated ginger
- 2 boneless skinless chicken thighs (about 6 oz each)
- 1 cup broccoli florets
- 1 carrot, julienned
- 1/2 cup edamame (shelled)
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1 tablespoon vegetable oil
Instructions
- Rinse rice under cold water until water runs clear. Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and ginger to make the sauce.
- Season chicken thighs with salt and pepper. Heat vegetable oil in a skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 5-6 minutes per side. Let rest for 2 minutes, then slice.
- In the same skillet, add broccoli and carrot; stir-fry for 2-3 minutes. Add edamame and cook for 1 more minute.
- Divide rice between two bowls. Top with sliced chicken, vegetables, and green onions. Drizzle with sauce and sprinkle with sesame seeds.
Tips
- Substitute chicken with tofu or shrimp for variation.
- Add a fried egg on top for extra richness.
- Store leftovers separately and reheat before serving.
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