Forbidden Rice Bowl

forbidden-rice-bowl Quentin Bacon


  • SAUCE:
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons peanut oil
  • 2 teaspoons toasted sesame oil
  • 5 ounces baby kale or spinach
  • 6 cups hot, cooked black ("forbidden") rice
  • 6 large eggs, hard-boiled and halved
  • 1 cup store-bought kimchi or pickled red onions
  • 1 1/2 cups bean sprouts
  • 2 medium carrots, shredded
  • 1/2 cup coarsely chopped roasted peanuts
  • 1 scallion, thinly sliced


1. Make sauce: In a small bowl, whisk together soy sauce, rice vinegar, peanut oil, and sesame oil.

2. Make rice bowl: Place kale in a steamer basket set over a pot of boiling water. Cover and steam until wilted, about 4 minutes. Alternatively, place in a microwave-safe bowl with 1 Tbsp. water, cover tightly and microwave on high for 4 minutes, then drain.

3. Place 1 cup hot rice in each of 6 bowls. Arrange 1/3 cup kale (either still warm or chilled), 2 egg halves, kimchi, 1/4 cup sprouts, and 1/4 cup carrots on top of each. Sprinkle each with 1 heaping Tbsp. peanuts. Drizzle each with about 1 1/2 Tbsp. sauce and some scallion, and serve.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 6

Nutritional Information

Calories per serving: 463
Fat per serving: 19g
Saturated fat per serving: 4g
Cholesterol per serving: 187mg
Fiber per serving: 7g
Protein per serving: 17g
Carbohydrates per serving: 56g
Sodium per serving: 679mg
Iron per serving: 3mg
Calcium per serving: 97mg

Good to Know

You can prep the sauce and hard-boiled eggs for this flavorful grain bowl up to 1 week in advance; feel free to swap in other veggies you love.

This Recipe Is

Recipes adapted from You Have It Made: Delicious, Healthy, Do-Ahead Meals © 2016 Houghton Mifflin Marcourt