Ground Chicken Rice Bowls - The Perfect Meal Prep Dish!

Makes 5 servings

Ingredients:

2 cups short grain (sushi) rice (or any rice you want)

5 eggs

4 green onion
6 garlic cloves
15g ginger

450g ground chicken (or pork, turkey, etc.)
1 ½ tbsp soy sauce
1 ½ tbsp oyster sauce
1 tbsp mirin
1 tsp toasted sesame oil
½ tsp white pepper

2 carrots
1 tsp toasted sesame oil
1 tsp lime wedge

4 Persian cucumbers or 1 english cucumber
1 tsp seasoned rice vinegar
1 tsp gochugaru flakes (or red chili flakes)
pinch of salt
sesame seeds

½ white onion
splash of red wine vinegar

100g mango

2 avocado

6 tbsp sour cream
1 tbsp hot sauce
juice from ½ lime
½ tsp toasted sesame oil

Sesame seeds

Instructions:
1. Prepare the rice according to instructions.
2. Bring a small pot of water to a boil, gently add the eggs and boil for 6-7 minutes (6 minutes for a softer yolk, 7 minutes for a little firmer yolk). Add ice and cold water to a bowl and when the eggs are finished, add the eggs to the ice bath for ten minutes. After 15 minutes, drain the water.
3. Separate the white and green parts of the green onion. Thinly slice and chop the white part and add it to a small bowl. Slice the green ends on a diagonal and set aside for garnish.
4. Dice up the garlic and ginger and add them to the bowl with the green onion.
5. Place the chicken in a bowl.
6. To the chicken, add the soy sauce, oyster sauce, mirin, toasted sesame oil and white pepper and stir well to combine.
7. Peel the carrots. Use a julienne peeler or a knife and julienne (matchstick) the carrots. Cut the carrots into 4cm or 2” strips and add them to a bowl. Add the toasted sesame oil and lime juice and stir to combine.
8. Slice the cucumber into wedges and add to a bowl. Add the seasoned rice wine vinegar, gochugaru flakes, salt and sesame seeds and stir to combine.
9. Peel and dice the mango.
10. Use a mandolin or a knife and slice the onion into thin strips. Add to a bowl and add the red wine vinegar and stir to combine.
11. In a small bowl, combine the sour cream, hot sauce, lime juice and toasted sesame oil.
12. Add ½ tbsp neutral oil into a hot pan. Add the ground chicken and flatten out to get as much chicken touching the pan surface as possible. Let it sear for 2 minutes. If using pork, use less oil as it’s fattier than chicken.
13. Turn and let sear for 1 minute, then start breaking up the meat and let brown for a couple more minutes.
14. Add the aromatics and stir well to combine, making sure to not let them garlic and ginger burn. Once cooked and no liquid remains, add to a clean bowl.
15. Peel the eggs.
16. Slice the avocado into thin strips.
17. To plate, add the cooked rice to a bowl. Add the meat, carrots, cucumber, onions, mango, avocado. Slice an egg in half and add it. Top with the sour cream mixture and garnish with the green parts of the green onion and sesame seeds
18. If meal prepping, you can do one of three things:
a. Add everything to a container but don’t slice the egg in half – slice in when you eat it. Preparing it this way means you will eat it cold.
b. Add the rice and meat to one container and everything else in another container, this way you can heat the rice and meat. Slice the egg when it’s time to eat.
c. Add everything to separate containers and build the bowl when it’s time to eat. Do not slice the eggs until it’s time to eat.

00:00 Introduction
00:10 Prepare rice and eggs
00:43 Prepare everything
03:19 Cook the meat
04:02 Build the bowl
04:27 Meal prep ideas