rice bowl recipe
This rice bowl recipe is a versatile and delicious dish that can be customized with your favorite proteins and vegetables. It's perfect for a quick lunch or dinner, providing wholesome flavors in every bite.
Equipment
- 1 Medium-sized pot
- 1 Frying pan
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon
- 4 Serving bowls
Ingredients
- 2 cups uncooked jasmine rice Rinse under cold water until clear.
- 4 cups water
- 1 lb chicken breast, diced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, and carrots)
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 green onions, chopped
- to taste salt
- to taste pepper
- optional toppings (sesame seeds, avocado slices, or fried egg) Customize as desired.
Instructions
- Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- In a medium-sized pot, bring 4 cups of water to a boil. Add the rinsed rice and a pinch of salt, then reduce the heat to low. Cover and simmer for about 15 minutes or until the rice is cooked and water is absorbed.
- Remove the pot from heat and let the rice sit for 5 minutes, then fluff with a fork.
- While the rice is cooking, heat the vegetable oil in a frying pan over medium-high heat.
- Add the diced chicken breast to the pan and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally until the chicken is browned and cooked through.
- Add the minced garlic, grated ginger, and mixed vegetables to the pan with the chicken. Stir-fry for an additional 5-7 minutes or until the vegetables are tender.
- Pour in the soy sauce and sesame oil, stirring to combine. Cook for another 2 minutes to heat through.
- To serve, place a scoop of jasmine rice in each bowl and top with the chicken and vegetable mixture. Garnish with chopped green onions and optional toppings such as sesame seeds or avocado slices.
Notes
Feel free to customize this rice bowl with your preferred protein, such as tofu or shrimp, and any choice of vegetables.
The dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.