Lunch doesn’t get more satisfying than an Asian Rice Bowl! This one is even better because it can be made ahead. Then it’s so quick to have it on your plate. This is so fast to make both when putting together the freezer meal and when cooking it that it just makes sense to make several at once time.

Asian Rice Bowl:

1 cup snap peas
2 carrots, peeled and sliced
2 Tbsp. green onions, sliced
4 oz. sliced water chestnuts*
1 tsp. ginger, minced
4 cloves garlic, minced
1/4 cup rice vinegar
1/4 cup soy sauce (use gluten-free if desired)
1 Tbsp. sesame oil
2 Tbsp. honey, melted
1 tsp. Sriracha sauce
optional: can of baby corn, drained

*Cans of water chestnuts are 8 oz. which is a great excuse to double this recipe and make two bags in the same amount of time it would take you to make one!

Assembly instructions:

Add all the ingredients to a large resealable freezer bag. Take out any excess air, seal, and freeze.

Cooking instructions:

Thaw. Stir fry over medium-high heat in a large skillet for 5-7 minutes.
Serve over rice.

If you like things spicy, you can add some extra Sriracha sauce when serving.

Asian Rice Bowl

Course: Main Course

Cuisine: Asian

Keyword: rice, vegetarian

Servings: 4

Calories: 129 kcal

Ingredients

1 cup snap peas
2 carrots peeled and sliced
2 Tbsp. green onions sliced
4 oz. sliced water chestnuts*
1 tsp. ginger minced
4 cloves garlic minced
1/4 cup rice vinegar
1/4 cup soy sauce use gluten free if desired
1 Tbsp. sesame oil
2 Tbsp. honey melted
1 tsp. Sriracha sauce
optional: can of baby corn drained

Instructions

Assembly instructions:

Add all the ingredients to a large resealable freezer bag. Remove the excess air, seal, and freeze.

Cooking instructions:

Thaw. Stir fry in a large skillet for 5-7 minutes.
Serve over rice.

Recipe Notes

*Cans of water chestnuts are 8 oz. which is a great excuse to double this recipe and make two bags in the same amount of time it would take you to make one!

Check out some of our other easy freezer meals:

Chicken in Mango Cream Sauce over Pasta