Thai Coconut Rice Bowls with Pork

After cooking a pork shoulder in the slow cooker I love having a bunch more servings of pork to “pull” out and become a speedy dinner. This time, I made a Thai-inspired rice bowl instead of my usual BBQ or Mexican twists on the leftovers. Earlier the same week we had pulled pork on sandwiches with BBQ sauce. This bowl is an ideal use for any leftover pork or beef, shredded or ground meat.
Thai Peanut Coconut Rice Bowl - The Three Bite Rule

I made the rice in my pressure cooker using white rice for a change, and coconut milk as the liquid. It turned out great- a gentle coconut flavor that isn’t too sweet! I mixed up the sauce in the blender a full day before this dinner which meant we had the speediest dinner ever! I came home to already prepared pork, rice I made that morning, and a sauce from the day before. Assembly time! Sauces often taste even better when made in advance and given a chance to sit before serving!

Thai Coconut Rice Bowls with Pork

Ingredients: (for 4)

1 cup white rice
2 cups coconut milk (unsweetened)
~1 cup shredded pork (or steak or ground meat)
1/4 inch fresh ginger, grated or minced
1 clove/teaspoon garlic, minced
1/2 teaspoon sriracha
2 tablespoons honey
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons rice vinegar (or apple cider vinegar)
3 tablespoons peanut butter
2 tablespoons olive oil
1/4 cup fresh cilantro
1/2 cucumber
1 cup shredded carrots
more fresh cilantro to garnish

Directions:

Cook the rice with the coconut milk. (My pressure cooker ratio is 1 cup rice to 1 1/2 cups liquid so I used that ratio but usually rice is 1 rice:2 liquid).
While the rice cooks, blend together the peanut sauce with: ginger, garlic, sriracha, honey, lime, soy sauce, vinegar, peanut butter, cilantro, and stream in the olive oil. (Can be made ahead of time)
Thai Peanut Coconut Rice Bowl - The Three Bite Rule
Warm the pork over medium heat in a medium skillet. When starting to warm, drizzle in ~3 tablespoons of the peanut sauce and cook for another 2 minutes.
Thai Peanut Coconut Rice Bowl - The Three Bite Rule
Slice the cucumbers into thin sticks.
Serve the rice on the bottom topped with pork, carrots, cucumber, a drizzle of peanut sauce and more cilantro.
Thai Peanut Coconut Rice Bowl - The Three Bite Rule
Enjoy!

The little one liked the elements of this, but really loved the coconut rice. He hadn’t been into rice lately so that was nice to get back to it, also since coconut rice was something new to us.

Thai Peanut Coconut Rice Bowl - The Three Bite Rule
The sauce was a bit spicy for Mr. J so I’d say I loved this most (I added in more sriracha at first so go with my quantities above!). The raw veggies make it fun with almost sweet rice and warm pork with a few crispy bits. I had leftovers for lunch the next day and loved it all over again! Raw veggies are the pre-schooler’s preference but tricky for the babe who only has 2 little chicklet teeth poking through. I’ll have to balance that a bit more as she “eats dinner” with us.

Substitute any grain cooked as the coconut base and whatever veggies you like. Need more grain bowl inspiration? I’ve got you covered. ;-)

Crispy Fish Rice Bowl

We don’t eat a whole lot of fish at our house, but I like it would like our preschooler seeing it more often. Variety is key! This was totally the easiest way to make that happen on a weeknight, in a format everyone likes! I used frozen breaded fish pieces that were super quick to cook up and serve as tacos or taco bowls. I went for a bowl and Mr. J and the little guy had the same as a taco. I liked it so much I made another one for a weekend lunch one day shortly after!

The Three Bite Rule - Crispy Fish Rice Bowl

Crispy Fish Rice Bowl

Ingredients (for 2)

2 cups brown rice
1 tablespoon taco seasoning
2-4 small pieces of breaded fish
2 cups shredded red cabbage
2 tablespoons mayo
1 tablespoon white vinegar
1 1/2 cups corn
1 avocado
2 tablespoons mayo
1/4 cup salsa

Directions:

Cook the rice and stir in the taco seasoning when cooked.
Bake the fish according to the package.
Toss together the cabbage, mayo, and vinegar (can be prepped the night before).
Cook the corn.
Assemble the bowls with rice, fish, slaw, corn, and avocado.
The Three Bite Rule - Crispy Fish Rice Bowl
Stir together the salsa and mayo and drizzle over the top.
The Three Bite Rule - Crispy Fish Rice Bowl
Enjoy!

I really love bowls and it was a fun variation for me outside of regular taco night. Try it with a little one or one who doesn’t love fish. This is such a gentle flavor of fish and when it is accompanied by other foods everyone has seen, it makes it easy. The crispy factor is also super appealing. I love this and will definitely make again!

Rice Bowl Round Up

I just saw a request for meals for families that can be prepped ahead. Grain bowls are definitely a go-to for me and I’ve shared a bunch! I liiiive for meals prepped ahead to speed dinner time up and eat foods we like. They’re so conducive to leftovers and allow for some individual customization. To celebrate this busy time of year or this busy stage of life, here are my fav grain bowls plus my formula!

Grain + protein + veggies + sauce + something fun = the best grain bowls! I start with a theme and strive to hit a bunch of the following elements.

Bahn Mi Bowl - The Three Bite Rule

Grains: I tend to go with brown rice. I strive for a healthy one especially since it isn’t the highlight in these anyway. Brown rice in the pressure cooker is so fast, and is fluffier than I can even describe. I also like cracked wheat or bulgur. I’ve also done couscous, rice pilaf, orzo, and quinoa.

Protein: Pre-cooked ones speed it up like meatballs or chicken sausages. We’ve done his & hers by using some shrimp since they cook so quickly (hers) and reheated leftover steak (his). Falafel baked in advance is handy to just warm too!

Veggies: go for some raw and some cooked. These bowls are a good use for any leftover or small amounts. The raw ones allow for come warm/cold contrast and freshness and the cooked ones make these bowls filling. Herbs are great in these two if you have some around from anything else!

Sauce: I love a drizzle across the top of sauce or dressing. I’ve done pesto, honey mustard salad dressing, teriyaki, salsa, hummus, creamy caesar dressing, etc. Make your own or buy it. Sometimes I doctor up another condiment (like ranch + cilantro + taco seasoning or like sriracha + mayo). It ties it all together or can be good as a little dip.
sausage_arugula_bowl_dress_590_390

Something fun: my best grain bowls have something extra. Something we don’t have every day, or always with dinner makes it exciting like crispy wontons, toasted nuts, black sesame seeds, etc. Fruit can be great or some special cheese is always appreciated.

I find them more filling than salads and more fun than the same things on a plate as separate entities. These are also a go-to since the little one loves rice and when chopping stuff for him, it is easy to do the same for all of us. He’s 3 so we give him all the foods we’re eating, though he tends to eat them separately and sauce is sometimes for dipping versus drizzled on top.

Bahn Mi Bowl - The Three Bite Rule

My favorites:
Sausage, Arugula, Walnuts, and Apple Rice Bowls
Teriyaki Chicken, Edamame & Pineapple Rice Bowls
Pork Bahn Mi Bowls
Chicken, Bacon, Avocado Rice Bowls
Burrito Bowls with Mexican Street Corn
Italian Meatball Rice Bowls
Falafel Rice Bowls

Some runners up:
This one could have used more ingredients, but had good flavors: Ground Turkey Teriyaki Rice Bowls
This one could use a touch more variation in texture, but gave great variation: Chicken & Sweet Potato with Peanut Sauce Rice Bowls

The Three Bite Rule - Italian Grain Bowl
I may incorporate weekly grain bowls into the rotation once we have an infant and toddler in just about 10 weeks! These might be a fun way to intro some lesser-consumed veggies at your house. If this format feels daunting, start with favorite flavors- think: BBQ chicken; cobb salad ingredients with ranch or blue cheese dressing; or taco fillings to start!

The Three Bite Rule - Burrito Bowl

These are kind of the anti-casserole. While I enjoy a lasagna, pot pie, layered casserole, these are easier for me, and don’t need a hour in the oven. Plus, they feel appropriate for any season instead of winter-worthy foods. Our toddler doesn’t love foods all cooked together…it also feels like all my eggs in one basket so I reserve those for my favs: chili or pot pie.

What I Ate: Teriyaki Turkey Rice Bowls

What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.

I love a build-your-own rice bowl and have adapted many times. The little one can eat his weight in brown rice so this one came together easily in the spirit of a weeknight dinner to be prepped in advance. Those mad rushes between daycare pick up, arriving home with a sweet request for playtime outside, and dogs who have missed humans mean that once 6ish strikes dinner neeeeeds to be well underway.
The Three Bite Rule - Teriyaki Bowls

I made the brown rice in the pressure cooker that morning, roasted the broccoli most of the way that morning, AND cooked the ground turkey the night before. #winning Photowise, I wish I had tons more add ins, but this was quick & easy so it won’t win an instagram prize, but it is real-life!

Teriyaki Turkey Rice Bowls (for 3-4)

Ingredients:

1 cup brown rice (& liquid as rice instructs)
3/4 pound ground turkey (or sub ground chicken/pork/beef)
1 tablespoon minced garlic
2 tablespoons teriyaki sauce
2 small heads of broccoli
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon sesame seeds

Directions:

Cook the rice according to the package. (If cooking it in advance, add a splash of water when reheating.)
Brown the ground turkey in a large pan. When it has cooked for about 3-5 minutes, drain off any moisture. Then add in half of the teriyaki sauce (1 tablespoon) and the garlic to cook another 3-5 minutes. (If prepping in advance, cook less and ensure to cook through before serving.)
Roast the broccoli with a drizzle of oil, salt, and pepper for ~10 minutes at 375 degrees.
Whisk together the remaining teriyaki sauce (1 tablespoon) with sesame oil and rice vinegar.
Assemble with rice on the bottom, broccoli, ground turkey, a small drizzle of sauce (careful, it is strong flavored), and a sprinkle of sesame seeds.
Enjoy!

I loved this. It was super flavorful and a nice balance. I would also love other add ins, like: edemame; lightly sauteed purple cabbage; and bean sprouts.
The Three Bite Rule - Teriyaki Bowls

I tend to grab ground chicken since it is 99% of the time priced lower than ground turkey but this time the turkey was on sale. These bowls would be an easy use for any leftovers, or could be reduced for a single serving. The little one was most into the rice and the crunchies (sesame seeds).

Sausage, Arugula, and Walnut Rice Bowls

This rice bowl continues the obsession! I used grilled sausage, arugula, mushrooms, apple, toasted walnuts and rice with a drizzle of honey mustard. It was the perfect barely-needing-cooking for a summery dinner. It kind of is a nod to fall with the apples & nuts but the sausage, apples, walnuts, and arugula beg for the mustard.

The Three Bite Rule - Sausage, Arugula, and Rice Bowl

Sausage, Arugula, and Walnut Rice Bowls

Ingredients: (for 2-3 servings)

1-2 cups of rice/grain of choice (I used brown rice)
2 Sweet Italian Sausage (or chicken sausage)
1 cup mixed mushrooms
1 apple, chopped
2 cups arugula
1/2 cup toasted walnuts
1/4 cup honey mustard

Directions:

Preheat the grill then grill the sausage.
Cook the rice and keep warm until serving.
In a dry skillet, toast the walnuts stirring regularly for 5 minutes over medium heat.
Empty the nuts out and saute the mushrooms in a little butter until golden in the same skillet.
Assemble the bowls with rice at the bottom and top with sliced sausage, nuts, mushrooms, arugula, apple and then drizzle with honey mustard.
Enjoy!
The Three Bite Rule - Sausage, Arugula, and Rice Bowl
Love! I live for the bites with all different elements.  I like the nutty brown rice, with arugula, with apple, with nuts, with honey mustard. Ohh yes.

Teriyaki Rice Bowl

The rice-bowl obsession continues! This one was so good and a hit for all of us! I looooved the pineapple and edamame. I whipped this up on an indoor grill pan but would be great outside too. We needed a flavorful and fresh break from a couple of very cold days. It makes tasty leftovers too!

The Three Bite Rule - Teriyaki Rice Bowl

Chicken Teriyaki Rice Bowls (for 4)

Ingredients:

2 cups rice
4 chicken thighs, or tenders, or breasts
1 cup teriyaki marinade
2 cups pineapple, sliced into chunks
1 1/2 cup edamame

Directions:

Marinate the chicken in most of the teriyaki marinade, reserving a few tablespoons for topping.
Cook the rice. I used 10-minute brown rice.
Heat a grill pan to medium heat and grill the pineapple a few minutes on each side.
The Three Bite Rule - Teriyaki Rice Bowl
Grill the chicken on each side. Using a meat thermometer, make sure the chicken cooks through. Keep warm in the oven while prepping everything else.
The Three Bite Rule - Teriyaki Rice Bowl
Cook the edamame. Mine was frozen out of the shells and just microwaved a few minutes.
Slice a piece of chicken for each bowl.
Spoon the rice into each bowl, add edamame, pineapple, and chicken. The Three Bite Rule - Teriyaki Rice Bowl
Drizzle with remaining &unused teriyaki marinade. (Not any marinade the raw chicken was in.) Enjoy!
The Three Bite Rule - Teriyaki Rice Bowl
The marinade is pretty strong, so use just a touch. I liked the sweet pineapple with a little char flavor against the teriyaki.

If you like this one, here are my other fav bowls:
Honey mustard Chicken, Bacon & Avocado & Orzo
Italian Grain bowl with Meatballs, Asparagus, Tomato & Cracked Wheat
Falafel Bowl with Couscous

I like the formula aspect of these: grain + protein + veggies + sauce = delicious. I’m not sure of my next one, but there will more, I’m sure of it.

Winter Veggie Grain Bowl

You know I loooove a grain bowl and this one was perfect for the season. It is totally vegetarian, nearly vegan, filling, fitting for the season and quick! Who doesn’t need more veggies and whole grains this time of year? The tart dried cranberries and the sweet honey mustard drizzle are ideal here. Making the farro in advance and par-roasting the veggies gives a great head start.

The Three Bite Rule - Winter Veggie Grain Bowl

Winter Veggie Grain Bowl

Ingredients: (serves 4)

1 cup dried farro
3 cups water or broth
1/2 butternut squash, pealed
1 zucchini
~2 cups mushrooms
~2 oz of sharp white cheddar cheese
1/4 cup dried cranberries
1/4 cup honey mustard or balsamic reduction or spicy honey

Directions:

Add the farro and water/broth to a low boil. Cook for ~30 minutes until tender (or make in advance).
Preheat the oven to 375-degrees.
While the farro is cooking, peal and chop the butternut squash. Spread it out onto a sheet pan, drizzle with olive oil and bake.
Chop the zucchini and add to the sheet pan.
Bake for ~15 minutes, adding the mushrooms and sprinkle with salt & pepper to cook for the last five minutes.
Slice the cheese and break into crumbles.
Plate farro onto the bottom of the bowls or plates, top with veggies, then add dried cranberries and cheese.
The Three Bite Rule - Winter Veggie Grain Bowl
Drizzle with honey mustard. Enjoy!
The Three Bite Rule - Winter Veggie Grain Bowl
I really loved this one. The preschooler and toddler each loved it. The chewy farro has such texture with the roasted veggies. Swap the veggies for your fav and the drizzle of your choice. To me, the must haves here are the farro + dried cranberries + cheese. If meat is a must have, sausage or shredded roasted chicken would be good.

Kielbasa Grain Bowls

Ohh you know I love a good grain/rice bowl! I wasn’t planning on blogging this one but it is too good not to add to the repertoire…and it is always helpful for me to remember my own ideas! I used turkey kielbasa with fresh pineapple, raw green bell peppers, and brown rice which were so great together with the easiest sauce drizzled over the top.
Kielbasa Grain Bowl - The Three Bite Rule
The rice went into the pressure cooker, because it does magical things to brown rice. The turkey kielbasa is already cooked, but just got a little caramelization in a cast-iron skillet when it was too hot to even turn on the grill. The sauce is just a few quick ingredients. The little one loved everything about this combo. He’d be glad to live on rice.

Kielbasa Grain Bowls (for 4)

Ingredients:

1 1/2 cups brown rice
13 oz turkey kielbasa (or Polish sausage or chicken sausage)
1/2 green bell pepper
1 cup fresh pineapple
3 tablespoons bbq sauce
1 teaspoon teriyaki sauce
1/2 teaspoon maple syrup

Directions:

Prepare the rice and set aside.
Slice the kielbasa into 1/2 inch disks and sear in a medium skillet with a drizzle of oil, over medium heat, until warmed through and it begins to caramelize around the edges a bit.
While the kielbasa cooks, chop the pepper and pineapple.
Whisk (or shake in a jar) the bbq sauce, teriyaki sauce, and maple syrup.
Assemble the bowls with rice, kielbasa, pepper, and pineapple. Then drizzle the sauce over the top.
Enjoy!
Kielbasa Grain Bowl - The Three Bite Rule
Kielbasa isn’t an ingredient we have all the time but it was fun for something different and I loved the flavor. It already being fully cooked was also a perk! The little guy is not always into meat lately but he ate a bit of this. I want him to keep being exposed to everything and we’ll see what happens.

I thought of mixing a little dijon into the rice just after finishing eating. You do it and tell me how it is!

Bahn Mi Bowl

For as much as I don’t usually want foods to touch, I’m 100% on board for foods that go together served in a bowl. Bring on all the bowl meals! Build your own! Love it! I made these bahn mi bowls as a quick dinner that could have been made more perfect, but speed is the name of the game here. I figured out the best cheat workaround to not pickling veggies for 24-hours in advance!
Bahn Mi Bowl - The Three Bite Rule

I’d totally make these with leftover pulled pork too! I skipped pickling the carrots mostly because I forgot. My workaround? Pickle juice! A few spoonfuls of pickle juice from our fav local pickles was exactly what this needed. That touch of tart flavor was perfect.

Quick & Easy Bahn Mi Bowls for 3-4

Ingredients:

3-4 thin sliced pork cutlets
1 cup brown rice
2 cups broth/water
3-4 thin pork chops
1/4 cup soy sauce
2 tablespoons rice vinegar (optional)
2 tablespoons mayo
1 tablespoon Sriracha sauce
1/4 cup pickle juice

Directions:

Marinate the pork in the soy sauce and rice vinegar overnight, or before cooking.
Cook the rice with broth or water. (I cooked mine in the pressure cooker).
Pan fry the pork in the marinade over medium heat until cooked to 145-degrees using a meat thermometer- just 3-4 minutes on each side.
Chop the carrots and cucumbers into matchsticks. Then slice the pork and chop the cilantro.
Bahn Mi Bowl - The Three Bite Rule
Pour the cooked marinade into the rice and mix. (Only from the pan, not any from the raw pork.)
Stir together the Sriracha and mayo.
Spoon rice into each bowl, then add sliced pork, cucumbers, carrots, cilantro, and sriracha aoli. Then drizzle with pickle juice.
Bahn Mi Bowl - The Three Bite RuleEnjoy!

This was fun for a speedy dinner. The pork is soooo fast to cook just being careful not to overcook. Overcooked pork is tough and tasteless. I meant to pickle the carrots but forgot until it was literally time to make this- thus my pickle juice being added on there. Rice in the pressure cooker is so amazing. Brown rice cooks in no time and I love how soft and sticky it gets. It makes great leftovers or can be on a roll or as a bowl.

The little one liked it since he is 100% game for rice, any day of the week.
Bahn Mi Bowl - The Three Bite Rule

Farro Breakfast Bowl with Egg, Bacon & Everything Bagel Seasoning

My grocery store’s grain offerings are scant and uber expensive so amazon prime came to the rescue! I love texture and nuttiness of different grains and had leftover farro from a lunch I packed. The beauty of this breakfast bowl is the base could be any leftover grain.

The Three Bite Rule - Farro Breakfast Bowl

Here’s by bowl formula:

grain: farro; cracked wheat; brown rice; lentils; bulgar, wheat berries, quinoa, cauliflower rice
greens: baby spinach; kale; chard
meat: bacon; sausage; ham
topper: fried egg; soft boiled egg; avocado; sauteed mushrooms; cheese

So much of this can be prepped in advance, which is perfect for breakfast, or dinner! I used leftover farro and made some everything bagel seasoning in advance. My spice drawer does not need one more jarred spice so I make my own seasoning, but I’ve seen this for sale.

Farro Breakfast Bowl with Egg, Bacon & Everything Bagel Seasoning

Ingredients:

~1 cup prepared farro (or other grain)
1 teaspoon minced onion
1/2 teaspoon poppy seeds
1/2 teaspoon sesame seeds
dash kosher salt & cracked pepper
3 strips of bacon
2 cups fresh baby spinach
1 egg

Directions:

Cook the grain or use leftovers.
Add minced onion, poppy seeds, sesame seeds, salt & pepper to a small dry pan to medium heat for 2-5 minutes. Then remove from the pan immediately (that minced onion goes from toasted to burnt quickly!)
Then pan fry the bacon until crisp and remove to drain on paper towel.
Drain the bacon grease from the pan and saute the greens for 3-5 minutes with a tiny bit remaining in the pan.

The Three Bite Rule - Farro Breakfast Bowl
Assemble the bowl with the farro, greens, half of the bacon, and a teaspoon of the everything bagel seasoning all mixed together.
Fry or soft boil the egg and add on top, with a last sprinkle of everything bagel seasoning and remaining bacon.
Enjoy!
The Three Bite Rule - Farro Breakfast Bowl
I looooved this. It has some of my thinking of a bacon, egg and seasoning breakfast grain bowl, but was sooo much better because of the greens and the runny yolk. You are winning your day if you eat something green before 9am.

I’ll totally want to get a sausage, egg, and cheese with everything bagel seasoning variation going because that’s my go-to bfast sandwich choice.