Quick Asian Rice Bowl UPDATE: I’ve discovered brown rice has a higher level of arsenic than white rice – and some white rices are better than others according to the EWG – Environmental Working Group. Basmati, jasmine, and instant are the lowest, but it also depends on where it’s grown. So just switch out the rice shown in these pictures to one of those options. Read the article in the link above to find out where you want your rice grown for the least amount of arsenic. Rinsing well also reduces the amount of arsenic, so take extra time to rinse until the water runs mostly clear. I promise, this “cheat” recipe is awesome for delicious fast lunches, or supper in 10 minutes because we’re starving and can’t wait! This versatile dish can be made with a variety of frozen and canned veggies, canned white meat chicken, white meat rotisserie chicken (no skin), precooked boneless skinless chicken, diced ham or Spam, or cooked shrimp that’s already peeled and de-veined. Basically, any leftover cooked meat you have in your fridge.
I stock up on the precooked bagged basmati rice (my favorite), but you can use instant or jasmine if you prefer. I love my rice cooker and use that a lot, too, because it’s easy to prep and leave the kitchen to do other things while it makes a perfect pot of rice.
Toasted sesame oil is a must – but you only need a touch! You can use teriyaki sauce, however, oyster sauce, Korean BBQ sauce, or hoisin really take it up a notch. I’ve even started making Korean BBQ sauce from scratch. I can’t find organic and homemade lets me control the ingredients and heat level. Just keep it stored in the fridge in a tightly sealed jar.
Quick Asian-Inspired Fried Rice
Ingredients
- 2 pouches pre-cooked basmati, jasmine, or instant white rice
- 1 bag frozen California Medley or stir fry vegetables
- 1 bag frozen peas and carrots
- 1 lb cooked meat such as rotisserie chicken, diced ham, diced Spam
- 2 tsp toasted sesame oil
- 2 tbsp oyster, hoisin, Korean bbq sauce, or teriyaki sauce
- 1 tsp Accent (msg)
- Salt and pepper to taste
Optional add-ins:
- canned bamboo shoots, drained
- canned sliced water chestnuts, drained
- canned mini corn on the cobs, drained
- canned mushrooms, drained
- 2-3 eggs scrambled in a bit of sesame oil
Instructions
- Remove the rice from the pouches and put into a large glass bowl. Heat for 3-4 minutes until hot.
- Dump the frozen veggies into a glass bowl and cover. Microwave according to package directions. Drain the liquid from the cooked veg.
- Add the veg, meat, Accent, oil and sauce to the rice. Stir all together and microwave for 2-4 minutes.
- Stir, adjust seasonings to taste and serve.
Asian-inspired ingredients
Here’s another version with Spam & Pineapple Tidbits! Tastes like a Hawaiian delight!
Happy eating! 😊
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