Asian Rice Bowl

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Asian Rice Bowl

Prep Time7 mins
Cook Time6 mins
Course: Lunch, Main Course
Diet: Gluten Free, Low Calorie, Dairy Free, Vegetarian
Main Protein: Vegetarian
Cooking Method: Skillet
Servings: 4
Calories: 112kcal


  • 1 cup snap peas
  • 2 carrots peeled and sliced
  • 2 Tbsp. green onion sliced
  • 4 oz. water chestnuts* sliced, canned
  • 1 tsp. ginger minced
  • 4 clove garlic minced
  • 1/4 cup rice wine vinegar
  • 1/4 cup soy sauce use gluten-free if desired
  • 1 Tbsp. sesame oil
  • 2 Tbsp. honey melted
  • 1 tsp. Sriracha sauce
  • optional: can of baby corn drained
  • 1 large (gallon) freezer bag or reusable silicone bag


Assembly instructions:

  • Add all the ingredients to a large resealable freezer bag. Take out any excess air, seal, and freeze.

Cooking instructions:

  • Thaw. Stir fry over medium-high heat in a large skillet for 5-7 minutes.
  • Serve over rice.
  • If you like things spicy, you can add some extra Sriracha sauce when serving.


Pro tip: *Cans of water chestnuts are 8 oz. which is a great excuse to double this recipe and make two bags in the same amount of time it would take you to make one!


Calories: 112kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 869mg | Potassium: 254mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5438IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 1mg