Yum Yum Rice Bowl

Hey There, Hungry Friend! Let’s Make Some Magic.

Ever have one of those nights where you’re staring into the fridge, your stomach is grumbling, and your brain is just… done? You want something that tastes like it took hours of careful, loving labor, but you absolutely, positively do not have the energy for that. You want takeout-level flavor without the takeout-level price (or the wait). I see you. I’ve been you more times than I can count!

That exact feeling is precisely why this Yum Yum Rice Bowl was born in my kitchen. It’s my ultimate go-to, my secret weapon against boring weeknight dinners and the dreaded “what should we eat?” debate. This isn’t just a recipe; it’s a fast-pass ticket to a delicious, protein-packed, flavor-explosion of a meal that comes together faster than you can decide on a movie to watch.

We’re talking savory fried rice, perfectly tender chicken, and a creamy, tangy, utterly addictive sauce that ties everything together. It’s balanced, it’s wildly customizable, and it’s ideal for meal prep. So, tie on your favorite apron (the messy one with the stains tells the best stories, I swear), and let’s whip up a bowl of pure comfort and joy. Your taste buds are about to throw a party!

The Little Bowl That Could: A Kitchen Accident Turned Family Favorite

I have to be totally honest with you—this glorious bowl of goodness started as a bit of a “clean out the fridge” Hail Mary. It was a wild Wednesday. I’d just finished testing a triple-layer chocolate cake that, let’s just say, had a *major* structural failure (RIP, cake). My kitchen looked like a flour bomb went off, I was covered in chocolate, and my family was starting to eye me like a pack of hungry wolves.

I had some leftover instant rice, a lonely bag of cauliflower rice from a previous healthy-kick attempt, and a package of chicken tenderloins begging to be used. In a moment of desperation, I threw them all together with a sauce I mixed up from condiments living in my fridge door. I air-fried the chicken because it was fast, scrambled an egg into the rice for protein, and drizzled everything with that magical, creamy yum yum sauce.

The result? Silence. The beautiful, contented silence of everyone happily shoveling food into their mouths. My daughter looked up and said, “Mom, you have to make this again. This is yum yum.” And just like that, a star was born. It’s proof that the best recipes aren’t always planned; sometimes, they’re discovered in a beautiful, delicious moment of kitchen chaos.

Gathering Your Yum Yum Brigade: Ingredients & Insights

Here’s everything you’ll need to create this masterpiece. Don’t stress about being exact—cooking is about playing and making it work for you!

• 6 boneless, skinless chicken tenderloins: I love tenderloins because they cook so quickly and stay incredibly juicy. Chef’s Hack: No tenderloins? Use 2 large chicken breasts and slice them into strips! They’ll cook in about the same time.
• ¾ cup (dry) instant rice: The ultimate weeknight shortcut. It’s fluffy, neutral, and ready in minutes. Substitution Tip: Any pre-cooked rice works! Use 2 cups of leftover white or brown rice for an even better fried rice texture.
• 1 steamer bag cauliflower rice (e.g., Green Giant): My sneaky little trick! It bulks up the bowl with extra veggies and nutrients without compromising an ounce of flavor. Chef’s Insight: You truly cannot taste it once it’s mixed with the sauce and rice. It’s a veggie win for picky eaters!
• 1 egg: Our trusty binder and protein booster. Scrambling it right into the rice adds richness and that classic fried rice feel.

For the Sauce (The REAL Star of the Show):

• 3 tbsp light yum yum sauce: This creamy, slightly sweet, and tangy sauce is the namesake for a reason! “Light” works great, but regular is just as delicious.
• 3 tbsp teriyaki sauce: Adds a gorgeous depth of savory-sweet flavor. Look for a brand you love!
• 2 tbsp soy sauce: The salty, umami backbone of our sauce. Substitution Tip: Use tamari or coconut aminos for a gluten-free version.
• ½ tsp garlic powder, ½ tsp ginger powder, a pinch of black pepper: The flavor trifecta! This simple combo wakes up the entire sauce. Use fresh minced garlic and ginger if you have it—about 1 clove and ½ tsp grated ginger will rock your world.

For Seasoning the Chicken:

• Salt, pepper, garlic powder, paprika: This is our simple, all-purpose chicken rub. The paprika gives it a lovely color and a tiny hint of sweetness. Feel free to get creative here—a dash of onion powder or a sprinkle of cayenne for heat would be amazing!

Let’s Get Cooking: Building Your Bowl, Step-by-Step

Alright, team! Let’s fire up the engines and create some magic. This comes together so fast, so have all your ingredients prepped and ready to go. Mise en place, as we say in the biz—it just makes everything smoother!

1. Make Your Rice Base: First things first, let’s get our grains going. Cook your instant rice according to the package directions. While that’s happening, pop your steamer bag of cauliflower rice into the microwave. Once they’re both cooked, fluff the instant rice and dump it into a medium bowl. Add the steamed cauliflower rice and give them a good mix. You’ve just created a hybrid rice masterpiece that’s fluffy, voluminous, and packed with goodness. Chef’s Hack: If you’re using leftover rice, this is the time to take it out of the fridge! Cold, day-old rice actually fries up better and gets those perfect little crispy bits.
2. Cook the Chicken to Perfection: Pat your chicken tenderloins dry with a paper towel—this is the secret to getting a nice sear, even in the air fryer! Season them generously on both sides with salt, pepper, garlic powder, and paprika. Don’t be shy! Now, air fry them at 400°F for about 5 minutes per side, or until they’re golden brown and the internal temperature hits 165°F. Chef’s Commentary: No air fryer? No problem! You can pan-sear these in a little oil over medium-high heat for 4-5 minutes per side, or bake them at 400°F for 15-18 minutes. Once they’re cooked, let them rest on a cutting board for a few minutes. This keeps all those delicious juices locked in. Then, slice or shred them up!
3. Whisk Together the Magic Sauce: While the chicken is cooking, grab a small bowl and combine your yum yum sauce, teriyaki sauce, soy sauce, garlic powder, ginger, and black pepper. Whisk it all together until it’s smooth, beautiful, and begging to be tasted. Go on, dip a finger in. I won’t tell. It’s incredible, right?
4. The Grand Stir-Fry Finale: This is where the magic happens! Heat a large skillet or wok over medium-high heat and add a tablespoon of neutral oil (like avocado or canola). Once the oil is shimmering, add your mixed rice and cauliflower rice. Let it sit for a minute without stirring—we want to get a little crispiness on the bottom! Then, pour your amazing sauce over the rice and stir everything together until it’s evenly coated and heated through. Now, here’s my favorite part: push the rice mixture to one side of the skillet. Crack your egg directly onto the empty space. Let it set for about 15 seconds, then scramble it right there in the pan. Once it’s cooked, mix it thoroughly into the saucy rice. You’ve just made super-flavorful, saucy, egg-fried rice in under 5 minutes!
5. The Assembly: Divide the incredible saucy rice mixture evenly between three bowls. Top each bowl with the sliced, cooked chicken (about two tenderloins per bowl). Now, for the pièce de résistance: drizzle a little extra yum yum sauce over the top and finish it with a sprinkle of sesame seeds for a little crunch and visual flair. You are now a weeknight warrior champion!

How to Serve It Up In Style

Presentation is part of the fun! I love serving these bowls family-style. Pile the rice high in a big serving bowl, artfully arrange the sliced chicken on top, and let everyone serve themselves. It makes a Tuesday night feel special. For a restaurant-quality touch at home, grab a small bowl, pack the rice mixture into it, then invert it onto your serving plate to create a perfect, neat dome of rice. Place the chicken alongside it and drizzle the sauce over everything. Add a sprinkle of sliced green onions and a few sesame seeds. Voilà! You just elevated dinner into a five-star experience.

Make It Your Own: Delicious Twists & Swaps

The beauty of a bowl is its customizability! Here are a few ways to mix it up:

• Protein Swap: Not a chicken person? Try this with shrimp (they cook in minutes!), lean ground turkey, thinly sliced steak, or even crispy tofu cubes for a vegetarian option.
• Veggie Boost: Add a handful of frozen peas and carrots to the skillet when you’re frying the rice. Thinly sliced bell peppers, broccoli florets, or mushrooms would also be fantastic—just sauté them for a minute before adding the rice.
• Spice It Up: Love heat? Add a teaspoon of sriracha or a drizzle of chili crisp to the sauce, or garnish with sliced jalapeños.
• Different Grain: Use quinoa instead of rice for a protein-packed punch, or try brown rice for extra fiber.
• Pineapple Pleasure: For a sweet and savory Hawaiian twist, stir in some diced pineapple chunks when you add the sauce.

Chef Emily’s Notebook: Extra Thoughts & Stories

This recipe has become such a staple in our house that it’s evolved over time. I’ve started making a double batch of the sauce and keeping it in a squeeze bottle in the fridge—it’s good on everything from grilled veggies to salads to sandwiches! My husband now refers to it as “liquid gold.”

One time, I was filming a quick video of me making this and I was talking to the camera, gesturing wildly with my spatula, and I completely forgot I had the egg ready to go. I went to crack it on the side of the pan and totally missed. Let’s just say my camera lens got a little egg wash that day. The lesson? Always crack your egg into a small bowl first if you’re a fellow kitchen klutz like me! Even the messy moments make for the best memories (and the best laughs later).

Your Questions, Answered! FAQs & Troubleshooting

Q: My rice turned out mushy. What did I do wrong?
A: The most common culprit is using freshly cooked, warm rice that has a lot of steam and moisture. For the best “fried” texture, cold, day-old rice is king! If you’re using instant rice, spread it out on a baking sheet for a few minutes after cooking to let some of the steam evaporate and let it cool down a bit before adding it to the hot pan.

Q: Can I make this ahead for meal prep?
A: Absolutely! This is a meal prep dream. Cook all the components—the chicken, the rice mixture, and the sauce—and store them separately in airtight containers in the fridge for up to 4 days. When ready to eat, reheat the chicken and rice separately, then assemble your bowl. I’d recommend adding the fresh egg when you’re reheating the rice in a pan for the best texture.

Q: I can’t find yum yum sauce at my store. Is there a substitute?
A> You can make a quick version! Mix together ½ cup mayonnaise, 1 tablespoon tomato paste, 1 teaspoon melted butter, ¼ teaspoon paprika, and a pinch of garlic powder and sugar. Thin it out with a tiny bit of water until it’s drizzling consistency. It’s not exactly the same, but it’s delicious in its own right!

Q: Is there a way to make this whole recipe in one skillet?
A> You bet! Cook the chicken first in your large skillet. Remove it to a plate to rest. Without wiping out the skillet, add a little more oil and cook your rice mixture and sauce. Push it to the side, scramble your egg, and then mix it all together. You’ll have just one pan to wash—my kind of cooking!

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Nutritional Information (Per Serving)

Calories: 348 | Protein: 32g | Carbs: 32g | Fat: 12g

Please note: This is an estimate provided by an online nutrition calculator. It will vary based on the specific ingredients and brands you use.

Final Thoughts

Sometimes the best recipes aren’t planned—they’re discovered in the middle of a messy kitchen, a hungry family, and a little bit of creative chaos. That’s exactly how this Yum Yum Rice Bowl was born, and it’s why it’s become such a reliable weeknight hero in my house. It’s quick, it’s flexible, it’s budget-friendly, and most importantly—it’s downright delicious.

What I love most is how customizable it is. Swap proteins, play with veggies, tweak the sauce, or change up the grains—this bowl will happily adapt to whatever you’ve got in your fridge. It’s comfort food with a smart, weeknight twist, and it never gets old. Plus, it’s meal-prep friendly, which means you can keep that midweek “what’s for dinner?” panic at bay with just one batch.

So next time you’re standing in front of your fridge, tired and hungry, remember this little bowl of magic. It’s fast, it’s tasty, and it’s proof that a little creativity (and maybe a squeeze of yum yum sauce) can turn even the most ordinary night into something worth savoring.