A few weeks ago in the grocery store I saw some heat ‘n serve containers of “rice bowl” dishes. It seemed like a good way to have a quick lunch at school, and so I bought two of them – teriyaki chicken and sweet and sour chicken. Not good. Bland, very little besides rice in it, and the sauce was yukky sweet. Worse, I couldn’t positively identify a single piece of chicken. Maybe they used chicken broth. Who knows? I liked the idea of a rice bowl lunch, though. Thus my project for today is to come up with my own rice bowl recipes to make and freeze. Hopefully by the end of the morning I’ll have 8-10 containers in my freezer. Then I can grab one on my way to work and have a home-cooked meal that tastes much better than the commercially prepared ones and is much cheaper, too. I’ll report back if my recipes turn out well.
Later Note: Yum Yum! Here’s what I did. I cooked 2 cups of brown rice. Then set that aside. In another pan with a little extra virgin olive oil, I sauteed about 2 pounds of boneless chicken cut into tiny pieces, along with diced onions, diced red and green peppers, and shredded carrots. Then I added soy sauce, stir fry sauce, and teriyaki sauce. I measured nothing except the rice. Then I mixed a little water with some corn starch to thicken up the sauce and added that to the chicken mixture. I let that simmer awhile. Then in my individual containers, I spooned some rice, topped it with the chicken & sauce, and then I added a little chicken stock to each container so it won’t be too dry when I re-heat it later. Voila! Six containers for lunch, and a large container for when I need a quick meal for two or three.

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2 Responses to “Recipes for Rice Bowls”

  1. Joan Says:

    Okay — straight to the cookbook with it! and BTW, let me know when you are ready to republish, I have more changes to one recipe.

  2. Ruth Says:

    Great creative cooking. I would like to be starting over in my cooking career.

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