This recipe is simple to make and uses everyday ingredients.
It has all the flavor of potstickers without folding wrappers.
It is great for meal prep and reheats well.
You can easily customize it with your favorite vegetables, protein, or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cooked white rice or brown rice
Chicken, turkey, or beef
Shredded cabbage or coleslaw mix
Carrots
Garlic
Fresh ginger
Soy sauce
Sesame oil
Rice vinegar
Green onions
Sriracha or chili garlic sauce, optional
Sesame seeds, optional
Directions
Cook the rice according to package directions, then set it aside.
In a large skillet, cook the ground meat over medium heat until browned and fully cooked.
Add garlic and ginger, then stir for about 1 minute until fragrant.
Add shredded cabbage and carrots. Cook until the vegetables soften but still have a little texture.
Stir in soy sauce, sesame oil, rice vinegar, and optional chili sauce.
Spoon the rice into bowls, then top with the potsticker-style meat and vegetable mixture.
Garnish with green onions and sesame seeds before serving.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
Use cauliflower rice for a lighter option.
Swap the ground meat for tofu or tempeh for a vegetarian version.
Add mushrooms, bell peppers, edamame, or snap peas for extra vegetables.
Top with a fried egg for a heartier bowl.
Use spicy mayo or yum yum sauce for a creamy finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave until warmed through, stirring halfway.
You can also reheat the filling in a skillet over medium heat with a splash of water or soy sauce.
For best texture, store the rice and filling separately when possible.
FAQs
Can I use frozen potstickers in this recipe?
Yes. You can cook frozen potstickers separately and serve them over rice with the cabbage mixture.
What kind of rice works best?
White rice, jasmine rice, brown rice, or sushi rice all work well.
Can I make this recipe vegetarian?
Yes. Use tofu, tempeh, or plant-based ground meat instead of meat.
Is this recipe spicy?
It is mild unless you add sriracha, chili garlic sauce, or red pepper flakes.
Can I meal prep these bowls?
Yes. Divide the rice and filling into containers and refrigerate for easy meals.
Can I use coleslaw mix?
Yes. Coleslaw mix is a great shortcut and works perfectly.
What protein is best for potsticker rice bowls?
Ground pork gives the most classic potsticker flavor, but chicken, turkey, or beef also work.
Can I make it gluten-free?
Yes. Use gluten-free soy sauce or tamari.
What toppings go well with this bowl?
Green onions, sesame seeds, chili crisp, spicy mayo, or a drizzle of extra sesame oil are great toppings.
Can I freeze potsticker rice bowls?
You can freeze the filling for up to 2 months, but the rice is best made fresh or stored separately.
Conclusion
Potsticker Rice Bowls are a quick and flavorful way to enjoy potsticker-inspired flavors without the extra work. They are easy to customize, perfect for leftovers, and make a comforting meal any night of the week.
These easy Potsticker Rice Bowls combine ground meat, cabbage, garlic, ginger, soy sauce, and rice for a quick dinner packed with potsticker flavor. Perfect for meal prep, customizable with your favorite vegetables and toppings, and ready in just 25 minutes.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Asian-Inspired
Diet:Gluten Free
Ingredients
3 cups cooked white rice or brown rice
1 pound ground chicken, turkey,or beef
4 cups shredded cabbage or coleslaw mix
1 cup shredded carrots
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 green onions, sliced
1 teaspoon sriracha or chili garlic sauce (optional)
Sesame seeds, for garnish (optional)
Instructions
Cook the rice according to package instructions and set aside.
Heat a large skillet over medium heat and cook the ground meat until browned and fully cooked, breaking it apart as it cooks.
Add the garlic and ginger to the skillet and sauté for about 1 minute until fragrant.
Stir in the shredded cabbage and carrots. Cook for 4–5 minutes until the vegetables soften slightly but still have some texture.
Add the soy sauce, sesame oil, rice vinegar, and optional chili sauce. Stir well to combine and cook for another 1–2 minutes.
Divide the cooked rice between serving bowls.
Spoon the potsticker meat and vegetable mixture over the rice.
Garnish with sliced green onions and sesame seeds before serving.
Notes
Coleslaw mix is a great shortcut and saves prep time.
Add mushrooms, edamame, bell peppers, or snap peas for extra vegetables.
For a vegetarian version, substitute tofu, tempeh, or plant-based ground meat.
Store rice and filling separately for the best texture when meal prepping.
