Easy School Day Lunch: Rice Bowls
This is one of those standby meals that uses up leftovers from the fridge or freezer.
My boys love rice bowls, so I always cook extra rice whenever we have it for supper, and I freeze the leftovers in storage bags. I also save every tiny portions of leftover chicken and veggies like peas, corn, bell peppers, and broccoli from almost any meal we have, and I store that in the freezer as well. I labeled these bags “Rice Bowls” so I can grab them easily when we need a quick school day lunch.
This is such a quick and easy meal to put together–there’s no temptation to get take-out, and it is a nice change of pace from PB & J.
Ingredients
- Leftover cooked rice works best
- Leftover cooked, shredded chicken
- Veggies of your choice, such as bok choy, peas, corn, carots, broccoli
- Low sodium teriyaki or soy sauce
How to
Drizzle about a tablespoon of vegetable oil in a non-stick skillet and bring it up to medium heat. Dump in the rice, meat, and veggies, and let it sit until it starts to steam. Add 2 tablespoons (or more to your taste) of terryaki or soy sauce. Then, keep stirring it every few minutes so it won’t burn, but let some of the rice get a little crispy. It’s ready when the rice looks golden brown and everything is heated through.
I only use a little bit (about 2 T.) of teriyaki because my younger boys don’t like the flavor to be strong.
This is one of my boys’ favorite meals, and it’s an easy way to use up leftovers.
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Caroline Lewis-Jones, who taught me dance from 2005-08, taught me another trick: avoid white rice and go with NON-GMO Lundberg wild rice blend (at WFM). Much better, unprocessed, and healthier.