I have a few days off work and wanted to try to make some healthy dishes and not just my normal favorites like beef stew or chicken paprika. I found this one and it was surprisingly quick to put together. Feel free to add any veggies that you like, customize it to make it your perfect bowl!
Ingredients:
2 cups rice
2 1/2 cups chicken stock
rotisserie chicken, shredded
scallions
1 inch ginger, grated
1 clove garlic, grated
1 tsp. siracha
1 cup soy sauce
1/2 cup rice wine vinegar
1 tsp. sesame oil
olive oil
avocado wedges
carrot slices or sticks
1 red bell pepper, diced
basil
lime wedges
Directions:
1. Rinse 2 cups of rice in a sieve, stirring with your fingers until liquid runs mostly clear. Shake off excess water and transfer to a medium nonstick skillet. Add reserved 2 1/2 cups chicken stock and bring to a boil over medium high heat. reduce heat and cover skillet, simmer until rice is tender and liquid is mostly absorbed, 8-10 minutes.
2. While rice cooks put together sauce - combine ginger, garlic, siracha, soy sauce, vinegar, and sesame oil in a small bowl. Set aside.
3. Drizzle olive oil around edge of rice pan (do not stir). Increase heat to medium high and cook rice, uncovered, until underside is golden and crisp, 10-12 minutes. If pan seems dry, drizzle more oil around edge of rice as needed. The goal is an evenly browned bottom with tender rice on top.
4. While rice is crisping, cut scallion whites into thin rounds and finely grate remaining piece of ginger. Shred chicken from rotisserie chicken.
5. Divide rice and chicken among bowls; add some avocado, scallions, grated ginger, any other veggies you're using and reserved basil to each. Serve with lime wedges and sauce we made earlier.
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