Easily customizable with vegetables and protein choices
Family-friendly and satisfying
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground Beef or chicken
cooked white or brown rice
coleslaw mix
carrots
green onions
garlic
fresh ginger
soy sauce
sesame oil
rice vinegar
hoisin sauce
olive oil
salt
black pepper
sesame seeds
chili flakes
Directions
Heat olive oil in a large skillet over medium heat.
Add the ground Beef or chicken and cook until browned and fully cooked.
Stir in minced garlic and grated ginger and cook for about 1 minute until fragrant.
Add the coleslaw mix and shredded carrots to the skillet and cook until slightly softened.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and hoisin sauce.
Pour the sauce into the skillet and stir everything together until evenly coated and heated through.
Season with salt and black pepper to taste.
Divide the cooked rice among serving bowls.
Spoon the potsticker mixture over the rice.
Garnish with sliced green onions, sesame seeds, and chili flakes if desired.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
Use ground turkey, beef, or tofu instead of chicken.
Add mushrooms, snap peas, or bok choy for more vegetables.
Make it spicy with sriracha or chili garlic sauce.
Use cauliflower rice for a lower-carb option.
Top with a fried or soft-boiled egg.
Add crunchy wonton strips for texture.
Substitute tamari for soy sauce to make it gluten-free.
Storage/Reheating
Store leftovers in airtight containers in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 1 to 2 minutes or warm in a skillet over medium heat until heated through.
For best results, store rice and toppings separately if preparing for meal prep.
FAQs
What are Potsticker Rice Bowls?
They are deconstructed bowls inspired by the flavors of traditional potstickers, served over rice instead of wrapped in dumpling dough.
Can I use frozen vegetables?
Yes, frozen stir-fry vegetables or coleslaw blends work well in this recipe.
What type of rice works best?
White rice, brown rice, jasmine rice, or even cauliflower rice are great options.
Can I make this recipe vegetarian?
Yes, substitute tofu or plant-based meat alternatives for the ground meat.
Is this recipe spicy?
No, but you can easily add spice with chili flakes, sriracha, or hot sauce.
Can I prepare this recipe ahead of time?
Yes, it’s excellent for meal prep and reheats very well.
What toppings go well with Potsticker Rice Bowls?
Green onions, sesame seeds, cilantro, chili crisp, and fried eggs are all delicious additions.
How do I keep the vegetables crisp?
Cook them just until tender-crisp and avoid overcooking.
Can I freeze Potsticker Rice Bowls?
Yes, the cooked filling freezes well for up to 2 months. Freeze the rice separately for best texture.
What sauce pairs well with this recipe?
Soy sauce, spicy mayo, teriyaki sauce, or chili garlic sauce all pair nicely.
Conclusion
Potsticker Rice Bowls are a quick, flavorful, and comforting meal that captures all the delicious flavors of classic dumplings in an easy bowl format. Perfect for busy nights or meal prep, this versatile recipe is packed with savory ingredients and customizable toppings that make every bowl satisfying and delicious.
Potsticker Rice Bowls are a quick and flavorful one-bowl meal inspired by the savory taste of traditional dumplings. Made with seasoned ground meat, crisp vegetables, rice, and a delicious Asian-inspired sauce, this easy dinner recipe is perfect for busy weeknights and meal prep.
Ingredients
ground beef or chicken cooked white or brown rice coleslaw mix carrots green onions garlic fresh ginger soy sauce sesame oil rice vinegar hoisin sauce olive oil salt black pepper sesame seeds chili flakes
Instructions
Heat olive oil in a large skillet over medium heat.
Add the ground beef or chicken and cook until browned and fully cooked.
Stir in minced garlic and grated ginger and cook for about 1 minute until fragrant.
Add the coleslaw mix and shredded carrots to the skillet and cook until slightly softened.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and hoisin sauce.
Pour the sauce into the skillet and stir everything together until evenly coated and heated through.
Season with salt and black pepper to taste.
Divide the cooked rice among serving bowls.
Spoon the potsticker mixture over the rice.
Garnish with sliced green onions, sesame seeds, and chili flakes if desired.
Notes
For a lower-carb option, use cauliflower rice instead of regular rice. Add mushrooms, snap peas, or bok choy for extra vegetables. To make the recipe gluten-free, substitute tamari for soy sauce. These bowls are excellent for meal prep and reheat very well.
