Know what’s on your plate
Chicken rice bowl
Calories & nutrition facts
frozen entree, prepared, includes fried, teriyaki, and sweet and sour varieties
Nutrition facts
Per 100 g% DV- Calories 126 kcal —
- Protein 5.7 g 11%
- Carbohydrate 22 g 8%
- Fat 1.6 g 2%
- Saturated fat 0.3 g 2%
- Fibre 0.7 g 3%
- Sugars 4.1 g —
- Sodium 333 mg 14%
- Cholesterol 16 mg 5%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 32 µg 4%
- Vitamin C 3 mg 3%
- Vitamin D 0 µg 0%
- Vitamin E 0.23 mg 2%
- Vitamin K 3.8 µg 3%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.06 mg 4%
- Niacin (B3) 2.3 mg 14%
- Pantothenic acid (B5) 0.36 mg 7%
- Vitamin B6 0.16 mg 9%
- Folate (B9) 18 µg 5%
- Vitamin B12 0.32 µg 13%
- Choline 13.4 mg 2%
Minerals
- Calcium 13 mg 1%
- Iron 0.35 mg 2%
- Magnesium 14 mg 3%
- Phosphorus 94 mg 8%
- Potassium 123 mg 3%
- Zinc 0.38 mg 3%
- Copper 0.03 mg 3%
- Manganese 0.21 mg 9%
- Selenium 7.1 µg 13%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 126 | 5.7 g | 22 g | 1.6 g |
| 1 × bowl | 340 g | 428 | 19 g | 74 g | 5.3 g |
| 2 × bowl | 680 g | 857 | 38 g | 148 g | 11 g |
| ½ × bowl | 170 g | 214 | 9.6 g | 37 g | 2.7 g |
| 3 × bowl | 1020 g | 1285 | 58 g | 222 g | 16 g |
| 4 × bowl | 1360 g | 1714 | 77 g | 296 g | 21 g |
Similar foods
- Chicken fried ricefrozen entree, asian dish, heated162 kcal / 100 g
- Chicken with soy-based saucerice and vegetables, frozen meal109 kcal / 100 g
- Teriyaki chicken with rice and vegetablediet, frozen meal126 kcal / 100 g
- Sweet and sour chicken vegetable and rice frozen entréeasian dish, chicken, vegetables and rice, sweet and sour sauce, heated125 kcal / 100 g
- General Tso chicken rice and vegetable frozen entréeasian dish, chicken (breaded or not breaded), rice and vegetables, asian sauce (general tao [tso]), heated134 kcal / 100 g
- Asian breaded chicken frozen entreeasian sauce (includes general tao, sweet & sour, and lemon), heated177 kcal / 100 g
Questions about Chicken rice bowl
How much chicken and rice should you put in a bowl?
For a filling bowl, start with about 150 g cooked rice and 100–120 g cooked chicken, then add a generous handful of vegetables. Add sauce sparingly so it coats the ingredients rather than pooling at the bottom.
How do you make a chicken rice bowl at home?
Cook the rice, then cook chicken pieces in a hot pan until browned and cooked through; the centre should reach 75 °C. Add quick-cooking vegetables such as sliced pepper or broccoli, then serve over the rice with a dressing or sauce.
What sauce goes well with a chicken rice bowl?
Soy sauce with ginger, garlic and a little sesame oil gives a savoury Asian-style bowl; yoghurt with lemon and herbs makes a fresher-tasting one. Add chilli or lime at the end if you want more heat or sharpness.
Can you make a chicken rice bowl with leftover rice?
Yes, provided the rice was cooled quickly after cooking and kept refrigerated. Reheat it until steaming hot all the way through, and reheat cooked rice only once.
How long does a chicken rice bowl keep in the fridge?
Cool it promptly, refrigerate within an hour and eat it within 24 hours, especially if it contains cooked rice. Store it covered, and reheat until steaming hot throughout.
Can you freeze a chicken rice bowl?
You can freeze the cooked chicken and rice together in a sealed portion, though vegetables such as cucumber or lettuce are better added fresh after thawing. Defrost in the fridge and reheat until steaming hot throughout.
What can you use instead of rice in a chicken bowl?
Quinoa, bulgur wheat or noodles all work as a base; cauliflower rice is another option if you want more vegetables in the bowl. Keep the same toppings and sauce, adding them after the base is cooked.
Source: USDA FoodData Central 173339 · per 100 g · carbohydrate per EU label, fibre excluded
