Name: Sesame Soy Edamame & Brown Jasmine Rice Bowl
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 bowls
Ingredients: 1 cup (240 ml) brown jasmine rice, rinsed; 2 cups (480 ml) water; 1 1/4 lb (565 g) boneless, skinless chicken breasts, pounded to an even 3/4 inch; 1/2 teaspoon (3 ml) kosher salt; 1 teaspoon (5 ml) neutral oil; 1 1/2 cups (360 ml) frozen shelled edamame; 3 tablespoons (45 ml) tamari; 1 tablespoon (15 ml) toasted sesame oil; 1 tablespoon (15 ml) rice vinegar; 1 cup (240 ml) carrots, shredded; 1 English cucumber, diced; 1 tablespoon (15 ml) sesame seeds, toasted

Sesame Soy Edamame & Brown Jasmine Rice Bowl

Sesame-tamari brown jasmine rice with edamame, seared chicken, carrots and cucumber.

By the Bowlyra kitchen Updated November 11, 2026

Prep

15 min

Cook

45 min

Total

1 hr

Makes

4 bowls

This is a deliberately simple bowl built for weekday lunches: brown jasmine rice seasoned with sesame and tamari, plenty of edamame and lean chicken. Shredded carrots and cucumber add crunch without fuss.

Why this recipe works

Seasoning the rice itself with sesame and tamari means every bite tastes good, even without a separate sauce. Edamame doubles as a vegetable and a protein.

Ingredient notes

Brown jasmine rice is fragrant like white jasmine but has more fiber. Tamari is usually gluten-free; check the label.

Common mistakes

Adding sesame oil to a hot pan, where it loses flavor.
Overcooking the chicken.

What to serve with it

Sriracha or pickled ginger.

Meal prep

Excellent cold for lunches.

More bowls like this

Cooking tips

Toss the dressing into the rice while warm. Pound the chicken evenly so it cooks quickly.

Swaps and variations

Use tofu instead of chicken. Use regular brown rice (cook 40 to 45 minutes).

Storing and reheating

Refrigerate within 2 hours for up to 4 days. Eat cold or reheat to 165°F (74°C).

Saved recipes