Thank you Super Lucky Elephant for sponsoring this rice bowl recipes post.
With a pouch of microwavable steamed rice, and a few simple ingredients, you can make a rice bowl for lunch at work in less than 5 minutes. Here’s how to make a shrimp and veggie rice bowl, plus more of our favorite rice bowl recipes.
RICE BOWLS FOR LUNCH
I am a huge fan of rice bowls. As a busy working mom, I am great about making sure everyone else in the family will get a nutritious lunch. But I often forget to plan my own lunch, which can lead to unhealthy habits like grabbing fast food from the drive-thru, or eating a bag of chips at my desk.
In an effort to do a better job of taking care of myself, I started making rice bowls. With a quick easy rice bowl, and a glass of kombucha, I’ve got the perfect lunch to fuel me through my work day.
There are all sorts of rice bowl recipes with lots of different ingredients and flavors. But my favorite rice bowls for lunch are the ones that don’t require cooking.
Which is why I was so excited to discover Super Lucky Elephant’s steamed rice pouches.
READY TO SERVE MICROWAVE RICE POUCHES
Super Lucky Elephant has two varieties of ready to serve authentic steamed rice: Thai Hom Mali Jasmine Rice, and Coconut Thai Hom Mali Jasmine Rice.
Thai Hom Mali rice is a fragrant variety of Jasmine rice that is grown only in Thailand. You won’t find a rice like it anywhere else.
The Super Lucky Elephant pouches guarantee perfectly cooked jasmine rice, that is non-GMO, gluten free, and certified by the Thai government.
If quality ingredients are important to you like they are to me, you’ve got to try Super Lucky Elephant rice. It’s an easy, fun way to turn ordinary food into a shareable culinary experience.
You can find a list of stores that carry these rice pouches on their website.
SHRIMP AND VEGGIE COCONUT RICE BOWL RECIPE
To make this shrimp and veggie rice bowl, I used the Coconut Jasmine Rice. I love the subtle flavor of coconut with the shrimp.
Just squeeze the bag to break up the rice, open the top a couple inches to vent, and microwave it for 90 seconds. You’ll end up with perfectly cooked rice ready to be the base for an easy meal in a bowl.
For your shrimp, you can either buy refrigerated cocktail shrimp, or keep a bag of frozen cooked shrimp in the freezer. Just put a few shrimp in a plastic bag, seal well, and put under running water for a few minutes until thawed.
I also keep some edamame in the freezer at all times. It’s one of my favorite additions to rice bowls and salads.
For the veggies, I almost always have a red pepper or two in my fridge, along with shredded carrots or broccoli slaw. Just slice a few thin strips from the pepper.
It’s easy to chop up a green onion with a pair of scissors. But if you’re really looking for as little prep as possible for your rice bowl recipes. You can also get pre-chopped green onions in the produce refrigerator at many grocery stores.
I love avocado on pretty much ANY rice bowl. When I worked outside the home, I would just bring a whole avocado with me to work, and slice it up when I was ready to eat. If you chop it in advance, it will go brown pretty quickly.
As far as condiments go, I like to sprinkle a little bit of rice vinegar, or lime juice on my veggies, and give the whole rice bowl a good drizzle of sriracha mayo. I just kept rice vinegar, soy sauce, and sriracha at my desk because I used them on pretty much everything!
Feel free to substitute these items your favorite ingredients on hand. Part of what makes this such a great recipe is that you don’t have to follow it exactly.
MORE RICE BOWL RECIPES
Because rice bowls are SO amazing, I can’t leave you with just one way to make them. Here’s a few more of our favorite rice bowl recipes from Eating Richly, and some of our food blogging friends. These are some SERIOUSLY delicious recipes!
PIN TO SAVE RICE BOWL RECIPES
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LOOKING FOR MORE MEALS IN A BOWL?
Check out our Easy Smoothie Bowl with Mango, Cranberries, and Banana for quick breakfast or lunch!
- 1/2 package Microwavable Coconut Thai Hom Mali Jasmine Rice
- 6 large cooked shrimp, (like for shrimp cocktail)
- 1/4 cup sliced red bell pepper
- 1/4 cup shredded carrots
- 3 tablespoons shelled edamame, (soy beans)
- 1/2 avocado, chopped
- 1 green onion, chopped
- sriracha mayonnaise, (optional)
- soy sauce, (optional)
- rice vinegar, (optional)
- Microwave your rice according to package directions.
- Spread half the package of rice into the bottom of a large bowl.
- Arrange shrimp, bell pepper, carrots, edamame, avocado, and green onion on top of the rice.
- Add condiments like sriracha mayo, soy sauce, or rice vinegar to taste.
Nutrition information is an estimate only, and does not include condiments.
Serving Size:1 Servings
Amount Per Serving: Calories: 484Saturated Fat: 2gCholesterol: 90mgSodium: 316mgCarbohydrates: 63gFiber: 11gSugar: 5gProtein: 19g
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
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