Ingredients
- 2 cup Edamame beans frozen shelled
- 1/2 cup Brown rice
- 1 cup Water
- 1/2 cucumber sliced into rounds
- 3/4 lb Chicken breast boneless skinless cut into thin strips
- 1.5 Avocados peeled and sliced
- 2 oz Baby spinach
- 1 tsp Extra-virgin olive oil
- 1 tablespoon sesame seeds
- 2 Nori seaweed sheets cut into thin strips
Dressing
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon Rice wine vinegar
- 1 teaspoon Sugar
Instructions
- Rinse brown rice with cold water. In a saucepan with add rice, salt, pepper, and water. Bring to a boil with the lid on and immediately turn down to a simmer. Let all the water evaporate and remove from heat, fluff with a fork and let sit for 10 minutes with the lid on.
- In a saute pan heat 1 tbsp of oil add in chicken and saute until fully cooked. (to an internal temperature of 160 degrees)
- In the meantime, bring a small pot of salted water to a boil and add the edamame. Cook for 1-2 minutes, until they are tender yet still crunchy. Drain edamame and run under cold water.
- To make the dressing, whisk together the soy sauce, sesame oil, rice wine vinegar, sugar, and 1-2 tablespoons of water until well combined. Stir in the sesame seeds.
- In a large bowl, combine the rice, chicken, edamame, cucumber, avocado, and baby spinach and toss together gently. To serve, transfer salad to a plate, drizzle with dressing, season with salt and black pepper, and top with the sesame seeds and nori strips.
Nutrition
Calories: 556kcal | Carbohydrates: 49g | Protein: 32g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 834mg | Potassium: 1246mg | Fiber: 10g | Sugar: 3g | Vitamin A: 2076IU | Vitamin C: 19mg | Calcium: 89mg | Iron: 3mg
Asian Rice Bowl
Ingredients
- 2 cup Edamame beans frozen shelled
- 1/2 cup Brown rice
- 1 cup Water
- 1/2 cucumber sliced into rounds
- 3/4 lb Chicken breast boneless skinless cut into thin strips
- 1.5 Avocados peeled and sliced
- 2 oz Baby spinach
- 1 tsp Extra-virgin olive oil
- 1 tablespoon sesame seeds
- 2 Nori seaweed sheets cut into thin strips
Dressing
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon Rice wine vinegar
- 1 teaspoon Sugar
Instructions
- Rinse brown rice with cold water. In a saucepan with add rice, salt, pepper, and water. Bring to a boil with the lid on and immediately turn down to a simmer. Let all the water evaporate and remove from heat, fluff with a fork and let sit for 10 minutes with the lid on.
- In a saute pan heat 1 tbsp of oil add in chicken and saute until fully cooked. (to an internal temperature of 160 degrees)
- In the meantime, bring a small pot of salted water to a boil and add the edamame. Cook for 1-2 minutes, until they are tender yet still crunchy. Drain edamame and run under cold water.
- To make the dressing, whisk together the soy sauce, sesame oil, rice wine vinegar, sugar, and 1-2 tablespoons of water until well combined. Stir in the sesame seeds.
- In a large bowl, combine the rice, chicken, edamame, cucumber, avocado, and baby spinach and toss together gently. To serve, transfer salad to a plate, drizzle with dressing, season with salt and black pepper, and top with the sesame seeds and nori strips.
Nutrition
Calories: 556kcalCarbohydrates: 49gProtein: 32gFat: 27gSaturated Fat: 4gCholesterol: 73mgSodium: 834mgPotassium: 1246mgFiber: 10gSugar: 3gVitamin A: 2076IUVitamin C: 19mgCalcium: 89mgIron: 3mg
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