Ingredients
Scale
- 2 cups of cooked rice (preferably jasmine or basmati)
- 1 cup of diced chicken or tofu (for a vegetarian option)
- 1 cup of mixed vegetables (such as bell peppers, carrots, and broccoli)
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of garlic, minced
- 1 teaspoon of ginger, grated
- Sesame seeds for garnish
- Green onions, chopped for garnish
Instructions
- Cook rice according to package instructions and let it rest.
- In a large skillet, heat sesame oil and sauté the diced chicken or tofu until cooked through.
- Add mixed vegetables, garlic, and ginger and stir-fry for about 5 minutes. Add soy sauce and mix well.
- Assemble the bowl by layering cooked rice, sautéed chicken or tofu, and vegetables. Garnish with sesame seeds and green onions.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave, adding a splash of water to prevent drying out.
- For a vegan version, substitute chicken with tofu or tempeh.
- This recipe can be made gluten-free by using tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stir-frying
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg