Szechuan Rice Bowl Recipe

Rinse 2 cups basmati rice in cold water until the water runs clear to remove excess starch.

In a medium saucepan, combine rinsed rice, 2.5 cups water, 1 tsp salt, and 1 tbsp oil or butter. Bring to a gentle boil over medium-high heat.

Reduce heat to low, cover tightly, and simmer for 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp minced lemongrass (or paste), 1 tsp sesame oil, 1 tsp grated ginger, 1 minced garlic clove, 1 tsp honey, and 1 tsp chili paste (optional) until smooth. This is your soy-lemongrass sauce.

Reserve 1 tablespoon of the sauce for finishing the bowl and 3 tablespoons to marinate the protein.

Marinate protein

Toss the cubed chicken (1 lb) or pressed tofu (14 oz) with the 3 tbsp marinade. Let sit 10–15 minutes at room temperature (or up to 30 minutes in the fridge).

Heat 1 tbsp neutral oil in a large skillet over medium-high heat. For chicken: add pieces in a single layer and sear until browned and cooked through, about 4–5 minutes per side depending on size (internal temp 165°F / 74°C). For tofu: sear 3–4 minutes per side until golden and crisp. Spoon any leftover marinade into the pan during the last minute and glaze the protein.

Remove protein from the pan and let rest 2 minutes, then slice chicken if desired.

While rice cooks and protein marinates, prepare vegetables: shred 2 cups napa cabbage, thinly slice 6 radishes, and assemble 2 cups mixed market vegetables (julienned carrot, cucumber ribbons, thin bell pepper).

Steam or blanch edamame if using frozen: cook in boiling water 2–3 minutes, drain, and cool briefly.

If you prefer warmed vegetables: heat a nonstick skillet over medium heat, add 1 tsp oil, quickly toss napa cabbage and mixed vegetables just until slightly softened (1–2 minutes). Remove from heat—vegetables should remain crisp-tender.

Chop 3 oz kimchi into bite-size pieces and slice scallions thinly for garnish.

Make the miso yogurt: whisk together 1 cup plain Greek yogurt, 1 tsp white miso paste, 1 tsp lime juice, and up to 1 tsp water to loosen to a drizzling consistency. Taste and adjust salt or lime as desired.

Toast sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant and lightly golden; set aside.

Prepare crispy noodles or fried shallots (store-bought is fine) and have them ready for topping.

Divide the fluffed basmati rice between 4 bowls (about 1/2 cup cooked rice per serving if making 4 servings; adjust if larger).

Top each bowl with portions of protein (about 4 oz cooked chicken or ~100 g tofu), shredded napa cabbage, mixed market vegetables, sliced radish, 3/4 oz chopped kimchi, and a spoonful of edamame.

Drizzle reserved 1 tbsp soy-lemongrass sauce over the protein and vegetables.

Add a generous dollop or drizzle of miso yogurt over the bowl.

Finish with crispy noodles, toasted sesame seeds, black sesame (optional), and sliced scallions. Serve immediately.