Hot and Sour Rice Bowl

August 2, 2017


This week was rice bowl week! However, this was the best one yet. The combination of hot habaneros and sour rice wine vinegar are a match for success. Not to mention the bright colors to get any mouth watering.  It's quick, it's easy, and it's delicious. What else could you ask for?


But get creative! Use marinated steak or tofu for a different protein. Or add sesame oil for a smooth umami flavor. No matter what you do, give it a try, and eat your heart out. 


Hot and Sour Rice Bowl

“It's hot, it's sour, and it's A-mazing.”


Prep Time: 25 minutes                                         Total Time: 25 minutes                                             Servings: 6 bowls   



Turmeric Rice

  • 3 cups Long grain brown rice

  • 6 cups Water

  • 6 tablespoons Soy sauce

  • 6 tablespoons Rice wine vinegar

  • 1/4 cup Salt

  • 3 tablespoons Turmeric

Mint Salad 

  • 6 cups shredded Romain lettuce

  • 24 shredded Mint leaves

  • 12 stalks sliced Green onion

  • 6 julienned Radishes

  • 1 sliced Habanero 

  • 3/4 cups Rice wine vinegar

  • 6 tablespoons Lime juice

Braised Mushrooms

  • 2 pounds Cremini Mushrooms​​

  • 1/4 cup Olive oil

  • 2 tablespoonsSalt

  • 2 tablespoons Black pepper 

Braised Chicken ​​

  • 12 Boneless chicken thighs 

  • 1/2 cup Soy sauce 

  • 1/4 cup Rice wine vinegar

  • 1/4 cup Brown sugar

  • 2 tablespoons Salt

  • 1 teaspoon White pepper

  • 1 teaspoon ginger powder

  • 1 tablespoon onion powder

  • 3 tablespoons Chili garlic sauce

Pickled Carrots  

  • 2 pounds Carrots 

  • 2 cups Water 

  • 1/4 cup Salt 

  • 1/2 Granulated sugar 

  • 1/2 teaspoon Cinnamon 



1. For the rice, combine all ingredients in a medium size pot and bring to a boil. Cover and allow to simmer for 20 minutes. 

2. For the mint salad, combine all ingredients in a small bowl. 

3. For the mushrooms, over medium-high heat combine all ingredients and sautée for 10 minutes until soft and deep brown. 

4.For the chicken, combine all ingredients and marinade for 1 hour. Over medium-high heat sautée for 5 minutes. Reduce heat to medium low, cover pan and let braise for 30 minutes. 

5. For the carrots, julienne carrots and set aside. In a small sauce pan combined remaining ingredients and bring to a boil. Add carrots and turn off heat. Allow to soften for 10 minutes. 



  *Top with sesame seeds or pine nuts!


Nutrition Information                                       %Daily Value       

  Serving Size: 1 Serving                                                                                  *Based on a 2000 calorie diet 

Calories: 452                                      Added Sugars: 8g                 Vitamin A                                        74%

Total Fat:                                                                         7g                 Vitamin B6                                      55%

    Saturated Fat:                                                            4g                 Vitamin B12                                       9%

Cholesterol:                                                               67mg                 Vitamin C                                       27%

Sodium:                                                                2300mg                 Vitamin D                                          1%

Potassium:                                                             1061mg                 Iron                                                   66%

Total Carbohydrates:                                                  73g                 Calcium                                              11%

    Dietary Fiber:                                                           10g                Riboflavin                                          47%

Protein:                                                                         24g                Folate                                                24%

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