Friday, May 9, 2014

Teriyaki Rice Bowls (Rumbi Copycat)

For awhile now I've been on the lookout for a good rice bowl recipe. We've tried a few - and none have really done it for us. They were all missing that "spark." That was until we found this recipe.

These rice bowls, meant to taste like the Rumbi Hawaiian Restaurant rice bowls here in Utah, definitely have that spark we've been on the search for! Not only did I have most of the ingredients on-hand, but it was an easy recipe that everyone loved. Don't be scared away by the list of ingredients. Once you have all the vegetables cut up and the chicken cooked, the rest is a breeze. (Oh and I dare you not to eat all the rice before it's meal time. Best rice I've had in a long, long time!)

Teriyaki Rice Bowls (Rumbi Copycat)
PREP: 30 minutes           COOK: 20 minutes            READY IN: 50 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name


Vegetables & Chicken
  • 1 tablespoon vegetable oil
  • 4 carrots, peeled and grated
  • 3 celery stalks, washed and sliced
  • 1 zucchini, chopped into cubes
  • 1 1/2 cups chopped broccoli
  • 2 cups chicken, cut into bite sized cubes and grilled 
Heat oil in large skillet over medium-high heat. Add vegetables (carrots, celery, zucchini, and broccoli). Sauté for a few minutes or until vegetables are tender. Serve over Rumbi rice with chicken. Top with teriyaki sauce. (Recipe for rice and teriyaki sauce below).

Rumbi Rice
  • 2 cups white rice
  • 2 1/2 cups water
  • 1 (14 oz) can coconut milk
  • 1/2 tablespoon sugar
  • 1 can red beans, drained and rinsed

To make in rice cooker, combine all ingredients and gently stir together so beans are evenly distributed. Place the lid on and start the rice cooker. To make in saucepan, combine water, milk, and sugar. Stir in rice and beans and bring to a boil. Cover and reduce heat to low. Simmer for 18 to 20 minutes (or until rice is cooked). 

Spicy Hawaiian Teriyaki Sauce 
  • 3/4 cup Mr. Yoshida's teriyaki sauce (found in grocery store by BBQ sauce)
  • 1 teaspoon soy sauce
  • 1 tablespoon fresh ginger
  • Pinch of salt
  • Pinch of brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
In a small saucepan combine teriyaki sauce, soy sauce, ginger, salt, and brown sugar. Bring to a boil, then reduce to a simmer. In a small bowl combine the cornstarch and water. Slowly add to sauce (for thickening). Simmer for another minute or two. Serve over rice bowls. 


    2 cup serving    614 calories  20.5 g fat   81 g carbs   28 g protein    7 g sugar   

Recipe adapted from Favorite Family Recipes

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