Ingredients
Instructions
- Cook the Texmati rice according to package directions: combine 2 cups rice and 3.5 cups water in a medium saucepan with 1 teaspoon salt and 2 teaspoons butter. Bring to a boil; stir once. Cover with a tight-fitting lid or foil; reduce heat and simmer for 15 minutes. Remove from heat and let stand (covered) for 5-10 minutes longer. Yields 6 cups of cooked rice.
- Meanwhile, cook the chicken. Combine the chicken tenderloins and 1/2 cup teriyaki glaze in a mixing bowl. Gently stir until tenderloins are completely coated in the glaze. Add the chicken to a lightly greased large skillet over medium-high heat. Cook for 3-5 minutes on each side, brushing with some of the teriyaki glaze when you flip the chicken. Let cook until the chicken is golden brown and the internal temperature of each tenderloin reaches 165 degrees F. Remove the cooked chicken to a cutting board and slice into bite-sized pieces. Keep warm until ready to add to the board. Start building the board by placing a large bowl for the cooked rice in the upper left corner, a medium bowl for the chicken in the upper right corner and a small plate in the bottom right corner for the cooked eggs. Place all of the other toppings in small serving bowls across the board. The cucumbers, radishes, basil, cilantro, avocado and limes can be placed directly on the board.
- Once all of the toppings are on the board, add the cooked rice to the large bowl and the cooked chicken to the medium bowl. To fry the eggs with a runny yolk, heat a non-stick skillet over medium-high heat. Crack the eggs into the skillet and cook until the whites are set, about 2 minutes. Sprinkle with a little salt and transfer to the plate on the board.
- Serve the board and let each person build their own rice bowl!
How to Make a Rice and Grain Bowl
There are endless possibilities when it comes to creating and building your own rice or grain bowl board. Serve up a bit of spontaneous brilliance by getting inspired in the kitchen with your favorite flavors starting with this recipe.
This list has plenty of options to choose from that you can offer on your rice bowl board, however, we’ll also offer a bit of help if you’re looking for balanced taste and texture. As we explained in our keys to creating elevated rice and grain bowls, you’ll need a few main components to make a balanced bowl.
- Grains
- Proteins
- Vegetables/Fruits
- Sauce or Garnish
Notes
- This recipe has a Japanese theme using teriyaki glaze, wasabi, edamame and Japanese multi-purpose seasoning. However, use this as a guide to really get your creative juices flowing and make your own theme according to preference.
- While you can use any grain like rice, quinoa or pasta like orzo and couscous, for this rice bowl, we’re using our RiceSelect® Texmati® White Rice. It’s an incredible light and fluffy American-grown hybrid grain with a captivating aroma and subtle taste. It’s the perfect grain base, however if you’re looking for a bit more whole grain, simply swap in our RiceSelect® Texmati® Brown Rice. It’s no wonder chefs like Ina Garten keep this rice on their pantry shelf. If you want more compact and easier to scoop rice, try cooking Arborio Rice which tends to stick together more on account of its higher starch content.
- Our protein is teriyaki glazed chicken tenderloins, but if you’re planning a vegetarian rice bowl, use tempeh or tofu with the same glaze.
- Mango complements both savory and spices flavors well in this rice bowl, however, feel free to add in any other fruit of choice.
Try other one bowl recipes like this Israeli pearl couscous recipe Glow Bowl or another one-pan dish like lemon orzo soup or a curried recipe like this Baked Salmon Rice recipe. Find more meal inspiration in our Recipe section.
