Healthy Asian Fusion Rice Bowl Recipe
If you are of the mindset that healthy and rice cannot be used in the same sentence, I am about to blow your mind. You see, I like to think that everything in moderation isn’t just a catchy phrase for people who want to indulge. It is actually a real “thing,” and I have often said, “everything in moderation, including moderation.” The concept isn’t all that crazy. In fact, you can enjoy moderation by implementing the following:
- Listen to what your body is telling you.
- Don’t fall into the trap of cheats and “cheat days.”
- Get help if you’re becoming reliant on unhealthy things.
- Don’t fret over slip-ups—learn from them.
- Truly enjoy those indulgences.
But should rice really be considered an indulgence? I guess that depends on your meal plan or dietary habits. If you are adhering to a low-carb diet and/or have health concerns with blood sugar, you may want to opt for a rice alternative. However, for most healthy individuals (who are practicing moderation and are mindful of portion sizes), rice can, and perhaps should, be a part of your meal plan.
That being said, I have been attempting to recreate many of my favorite restaurant fares in my own kitchen. If you have been following me for any length of time, you know I will always take the help where I can get it. This recipe is no exception. I sometimes make my rice bowls with pork, but today, I had leftover rotisserie chicken, so I opted to use that to not only cut down on time but to switch things up a bit.
You could also reduce your time spent in the kitchen by grabbing a bag of prepared coleslaw mix since it has pre-chopped cabbage and carrots. This could replace chopping and prepping some of the veggies included in my recipe. One less step in the prep means more time spent enjoying the beautiful summer weather.
You could also grab a packet of cooked rice to eliminate having to cook rice (and heating up the kitchen more). Although now that I have perfected Instant Pot rice, this has been a game-changer, but let’s be real—heating up an already prepared bag of rice in 90 seconds further cuts down on time, and the end result is exactly the same.
There are a few touches that make this dish really stand out—those are by toasting the sesame seeds and using a sesame oil and rice wine vinegar combination. Rice wine vinegar has recently become a staple in my cooking, and I have even begun using sesame oil in my dressings and marinades. There is a toasty bite that this oil packs that allows you to use less oil than you would with a traditional unflavored oil. Basically, a little goes a long, long way.
Without further ado… please enjoy this recipe!
- ¼ cup rice wine vinegar
- 1 green onion sliced
- 2 tbsp liquid aminos
- 1 tbsp toasted sesame seeds
- 1 tbsp sesame oil
- 1 tsp honey
- 1 tsp fresh ginger minced
- 1 tsp fresh ginger minced
- 2 cups brown rice
- ½ cup mushroom sliced
- ½ cup bok choy sliced
- ½ cup carrots shredded
- ½ cup bamboo shoots
- 2 cups rotisserie chicken shredded
- ½ cup edamame shelled
- Cook rice according to package directions.
- Whisk together the first eight ingredients.
- Add half the dressing with veggies (or coleslaw mix), chicken, and edamame.
- Add mixture atop cooked rice.
- Drizzle with remaining dressing.
- Optional garnish with additional toasted sesame seeds and/or green onion and/or hard-boiled egg.