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I LOVE RICE! For those who have been watching my videos, you’ll know that I eat rice every day!! Rice is NOT your enemy. In fact, rice can be part of a healthy and balanced diet. Watch this video, as we share with you 3 of our favourite HEALTHY RICE BOWL RECIPES! Read below for the full recipe & steps.

How to Eat Rice & Still Lose Weight:

Why I Eat Rice Everyday:

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SOY HONEY GLAZED SALMON RICE BOWL (2 bowls)
Ingredients:
200g Salmon Fillet
1/2 cup Edamame, peeled
1/2 cup Cucumber, sliced
1/2 cup Cherry Tomatoes, halved
2 Eggs
2 small bowls of Cooked Rice

Marinade:
1 tbsp. Soy Sauce
1/2 tbsp. Honey
1/2 tbsp. Rice Vinegar
2 Garlic Cloves, diced

Steps:
1) Pre-heat oven to 185C / 365F.
2) Start by making the marinade. In a small bowl, whist together the soy sauce, honey, rice vinegar and garlic.
3) Place the salmon onto a baking dish covered with foil. Brush the soy sauce garlic marinade onto the salmon and let rest for 15 minutes.
4) Place in the oven and bake for 15 minutes or until the salmon is fully cooked through.
5) In the meantime, you can slice all the vegetables and make sunny side ups.
6) Once the salmon is done, remove from oven and let’d start to assemble our rice bowl.
7) Start with the base, which is the rice. And neatly arrange all the ingredients on top of the rice.
8) Top it up with a little of sesame seeds and chilli flakes. Serve immediately.

CHILLI BEEF RICE BOWL (2 bowls)
Ingredients:
300g Beef Fillet
1/2 tbsp. Teriyaki Sauce
1/2 Onion, sliced
4 – 5 Small Chilli, sliced
A bunch of Parsley, sliced
2 Garlic Cloves, sliced
100g Baby Spinach
2 Eggs
1/2 tbsp. Sesame Oil
1 tsp. Soy Sauce
2 small bowls of Cooked Rice

Steps:
1) Thinly slice the beef fillet.
2) Then marinade it with teriyaki sauce and let it sit for about 10 – 15 minutes.
3) In the meantime, let’s slice all the vegetables – onion, small chillis and parsley.
4) Coat the pan with sesame oil, and cook the onions until lightly golden brown and fragrant.
5) Add in the beef and lightly stir-fry until it’s almost cooked, for 3 – 5 minutes.
6) Then stir in the chillis and parsley, continue to cook very quickly for another 2 – 3 minutes. Done!
7) Now let’s cook the baby spinach. In a pan, stir-fry the garlic until golden brown and fragrant.
Then add in the baby spinach and a little bit of soy sauce. Cook very quickly for 1 – 2 minutes and it’s done. Avoid overcooking the baby spinach as we want to still keep it crunchy.
8) Finally, cook 2 sunny side ups.
9) Let’s assemble our rice bowl. Start with the base, which is the rice. And neatly arrange all the ingredients on top of the rice.
10) Top it up with a little of sesame seeds and chilli flakes. Serve immediately.

TEMPEH KIMCHI RICE BOWL (2 bowls)
Ingredients:
300g Tempeh, sliced
1/2 cup Kimchi
100 Baby Spinach
2 Garlic Cloves, diced
1 tsp. Soy Sauce
2 small bowls of Cooked Rice

Marinade:
1 tbsp. Soy Sauce
1/2 tbsp. Honey
1/2 tbsp. Rice Vinegar
2 Garlic Cloves, diced

Steps:
1) Pre-heat oven to 185C / 365F.
2) In a small bowl, whist together the soy sauce, honey, rice vinegar and garlic.
3) Thinly slice the tempeh and place it onto a baking dish. Brush the marinade onto the tempeh and let rest for 15 minutes.
4) Place in the oven and bake for 10 minutes or until tempeh is lightly browned.
5) Now let’s cook the baby spinach. In a pan, stir-fry the garlic until golden brown and fragrant.
6) Then add in the baby spinach and a little bit of soy sauce. Cook very quickly for 1 – 2 minutes and it’s done. Avoid overcooking the baby spinach as we want to still keep it crunchy.
7) Let’s assemble our rice bowl. Start with the base, which is the rice. And neatly arrange all the ingredients on top of the rice – tempeh, kimchi and spinach.
8) If you are new to eating kimchi, then start with 1 tablespoon. If you love kimchi, then serve more. Kimchi is a great source of probiotics.
9) Top it up with a little of sesame seeds and chilli flakes. Serve immediately.

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