Edamame and Soy Sauce Rice Bowl
5min
5min
1
595
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Chef's Note
Cooling cooked rice overnight creates resistant starch, which lowers its glycemic impact and keeps you full longer.
Tags
Ingredients
225 g leftover white rice
180 g frozen shelled edamame
15 ml soy sauce
8 g toasted sesame oil
5 g toasted sesame seeds
15 g green onion
Instructions
- 1
Place 180 g frozen shelled edamame in a medium bowl and cover with warm water. Let sit for 4 minutes to thaw completely, then drain thoroughly and pat dry with a paper towel.
- 2
Wash 15 g green onion and slice thinly, using both white and green parts.
- 3
In a small container, whisk together 15 ml soy sauce and 8 g toasted sesame oil.
- 4
To assemble, place 225 g leftover white rice (reserved from Day 1 dinner) in a portable, airtight lunch container.
- 5
Top the rice with the thawed 180 g edamame, sliced 15 g green onion, and 5 g toasted sesame seeds.
- 6
To pack for travel, keep the soy-sesame dressing in a separate small dressing container. Drizzle over the rice bowl just before eating to prevent the rice from absorbing too much liquid and turning soggy. Pack with an ice pack if storing for more than 2 hours before lunch.
Nutrition Information (per serving)
595
28g
79g
19g
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