Tag: Rice

Coconut-Lime Turkey Rice Soup Recipe
This Coconut-Lime Turkey Rice Soup Recipe is a great idea for leftover turkey, and you can make it with chicken if you don’t have turkey. Just substitute cauliflower rice for the rice to make this a low-carb soup!

PIN the Turkey Rice Soup Recipe to try it later!

This Coconut-Lime Turkey Rice Soup Recipe is different than any leftover turkey soup I’ve made, with a slightly spicy broth, lime juice, and coconut milk as the base of the soup. This is a turkey soup that’s loaded with Asian flavors!

I used cilantro in the soup but if you’re not a cilantro fan I’d love this with Thai Basil if I had some. If you don’t have any fresh herbs, I think thinly sliced green onions would also be nice in the soup.

And the last few times I’ve made this turkey soup with coconut milk, I’ve switched out the small amount of rice for frozen cauliflower rice, which makes this a soup that’s very low in carbs. And if you don’t have any leftover turkey, I highly recommend making the soup with leftover chicken!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What gives the Asian flavors in this Turkey Rice Soup?

The main ingredients that add Asian flavors and make this a think-outside-the-box recipe for turkey soup include lime juice, ginger root, garlic cloves, soy sauce, and coconut milk. I used Green Tabasco Sauce for the spicy flavor but you could also use some kind of Asian hot sauce.

How many carbs are in the two version of Turkey Rice Soup?

If you make the original version of this soup with a small amount of brown rice, this soup will have 11 net carbs per serving and 11 grams of protein. If you switch the brown rice for cauliflower rice, the soup will have only 5 net carbs per serving, and still with 11 grams of protein! (I recently discovered some of my recipes that use Monkfruit Sweetener were originally calculated in correctly, so I have corrected that info.)

Want more low-carb ideas for using leftover turkey?

I would absolutely switch out the rice that’s added at the end in this soup for frozen cauliflower rice to make this a low-carb soup! And if you have plenty of leftover turkey to use, check out my Low-Carb Recipes for Leftover Turkey!

How to Make Coconut-Lime Turkey Rice Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. I used 2 cups of leftover turkey, and next time I’d shred the turkey into pieces instead of cutting it.
2. You’ll need fresh ginger root to make this recipe (don’t even think of substituting ground ginger!) Slice about 6 slices of ginger.
3. The ginger is simmered with chicken stock, garlic cloves, lime juice, soy sauce, and Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice to make a flavorful base for the soup.
4. Then remove garlic and ginger pieces and add the diced or shredded leftover turkey (or chicken), coconut milk, and some Green Tabasco Sauce (affiliate link), or use a fresh chile pepper if you prefer.
5. Simmer that for about 6 minutes without letting it come to a boil.
6. Add 1 1/2 cups of cooked rice or cooked Cauliflower Rice (affiliate link) and cook soup a couple minutes more, just long enough that the rice is hot. (I first made this with cooked Uncle Ben’s Brown Rice that I had in the freezer and just thawed it in the microwave. Now I’d use frozen cauliflower rice that cooks in the bag in the microwave.)
7. While the rice simmers in the soup, wash and finely chop the cilantro, basil, or Thai basil, or sliced green onions whichever you’re using.
8. Stir in the chopped herbs or green onions, simmer a minute or two more and serve hot.
9. Sliced limes to squeeze into the Coconut-Lime Turkey Rice Soup would be nice for serving.
Want More Turkey Soup Ideas?

Check out Low-Carb Turkey Soup Recipes on Kalyn’s Kitchen for lots more ideas for tasty soups with turkey, chicken, or ground turkey!

Weekend Food Prep:

This Coconut-Lime Turkey Rice Soup Recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

3 cups chicken broth (see notes)

3 T fresh-squeezed lime juice

6 thin slices fresh ginger root

2 medium garlic cloves, sliced in half

1 1/2 T soy sauce (gluten-free if needed)

1 1/2 T Golden Monkfruit Sweetener

one 13.5 oz. can coconut milk (see notes)

2 cups diced turkey

1/2 tsp. Green Tabasco sauce (see notes)

1 cup cooked brown rice (see notes)

1/2 cup chopped cilantro (see notes)

Instructions

Slice 5-6 thin slices of ginger root.

Peel 2 medium garlic cloves and slice in half.

Put homemade chicken or turkey stock or chicken broth into a heavy soup pot and bring to a low simmer, then add ginger root slices, garlic cloves, lime juice, soy sauce, and Golden Monkfruit Sweetener, or sweetener of your choice.

Let simmer on low for about 20 minutes, or until flavors are well blended.

While the soup base simmers, shred apart the leftover turkey into bite-sized pieces until you have 2 cups.

After 20 minutes remove the garlic and ginger pieces and add diced turkey, coconut milk, and Green Tabasco Sauce (affiliate link) or other hot sauce to the soup and let it continue to simmer on low about 6 minutes more.

Be sure the heat is low enough that the soup won’t boil after the coconut milk has been added.

After 6 minutes add the cooked brown rice or pre-cooked Cauliflower Rice and let it simmer for a couple of minutes while you wash and chop the cilantro (or other herbs of your choice.)

Add chopped herbs or green onions and simmer for a few minutes more.

Serve the turkey soup with coconut lime flavors hot, with sliced limes to squeeze into the soup if desired.

Notes

I would use homemade chicken stock or turkey stock if you have some, but you can substitute 2 cans chicken broth if needed.

I love Golden Monkfruit Sweetener (affiliate link) but use any sweetener you prefer.

Use light or full fat coconut milk, whichever you prefer.

Use more or less hot sauce to taste. Use any hot sauce you prefer if you don’t have Green Tabasco Sauce (affiliate link).

If you don’t like cilantro, use 1/4 cup chopped basil, Thai basil, or sliced green onions.

I used Uncle Ben’s Brown Rice. Use Cauliflower Rice for a low carb version.

Nutritional information is for the soup made with brown rice. If you use caulflower rice, the soup will have only 5 net carbs per serving.

Recipe adapted from Coconut-Lime Chicken Soup from The Sunset Cookbook (affiliate link).

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving

Calories 245Total Fat 18gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 4gCholesterol 26mgSodium 744mgCarbohydrates 13gFiber 2gSugar 3gProtein 11g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When it’s made with cauliflower rice, this Turkey Rice Soup Recipe would be suitable for low-carb and Keto diets. The brown rice would work for phase two and three for the original South Beach Diet. The cauliflower rice version would work for all phases. South Beach would prefer light coconut milk.

Find More Recipes Like This One:
Check out Soup Recipes for more tasty soups or use Thanksgiving Recipes for more ideas for leftover turkey. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Turkey Rice Soup Recipe was posted in 2010. It was updated with the option to use cauliflower rice in 2021 and was last updated with more information and corrected nutritional information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link
February 6, 2026
Steph’s Chickpea Curry with Spinach and Rice Recipe
Amazingly creamy, saucy chickpea curry served over rice with a dollop of chili crisp and a side of cucumber salad. Ready in 20 minutes!
In This Post: Everything You Need For Chickpea Curry

Chickpea Curry Video

Ingredients For This Recipe

Brown Sugar

The perfect little bit of sweetness. The brown sugar helps offset the spiciness and makes everything just deliciously rich.

Curry Paste

This recipe uses red curry paste. Any brand will work, but I usually opt for the Thai Kitchen brand that I can find pretty easily at my local grocery store.

Coconut Milk

Please, please use full-fat coconut milk in this recipe. The perfect thickness and sauciness!

Soy Sauce

We’ve got sweetness, we’ve got richness, we’ve got spiciness, and this is where the saltiness comes in!

Chickpeas

Just one can of chickpeas – my favorite easy plant-based protein.

Spinach

I love adding spinach to this for a little bit of veg. Other veggies you could use: green beans, broccoli, cauliflower, or carrots.

Cilantro

A sprinkling of cilantro finish everything off!

Rice

Heap this delicious mixture over a mound of fluffy rice, and that’s it!

Lindsay’s Notes

How it happened is that I asked my sister Steph what she’s been making for dinner lately, and she said, “I make that salmon recipe but I just use a can of chickpeas instead to keep it easy.” And now, if you ask me what I’m making for dinner lately, I’m going to say the exact same thing because okay wow that is very delicious and it only takes ten minutes.

STEPH FOR PRESIDENT!

This chickpea curry is, well, it’s everything. It’s cozy, it’s pantry-friendly, and maybe even a little elegant? *hair toss* even though it’s super super easy? It’s comforting without being heavy, nutritious without being boring, and beautiful without being high maintenance. I’m no stranger to a delicious chickpea curry, but this one takes it to the next level.

I came into this realization too late to include it in the photos here, but serving this with a little side of pickled cucumber salad (sliced cucumbers, sliced red onion, white vinegar, olive oil, salt, and sugar) is *chef’s kiss* SOS perfection. (I also love this little cucumber salad with these beef skewers. SO GOOD.)

With or without the cucumber salad, I can definitely say that swooping the wooden spoon leisurely through that luscious sauce, piling the saucy goodness of chickpeas and spinach over steaming rice, and then drizzling the chili crisp (affiliate link) over the whole thing… it’s definitely a living-my-best-life type moment.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Description

Amazingly creamy, saucy chickpea curry served over rice with a dollop of chili crisp and a side of cucumber salad. Ready in 20 minutes!

Cook rice according to package directions.

Heat the avocado oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.

Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.

Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach is wilted. Mash the chickpeas ever so slightly with the back of a wooden spoon if you want to change up the texture and make it more creamy.

Taste and adjust to your liking – we often add a squeeze of lime or some extra ginger or lemongrass, but it’s really not necessary. The flavor is totally there even with the most basic ingredient list. Serve over rice with a dollop of chili crisp (affiliate link) and a side of pickled cucumber salad if you want (and I promise you do want this – see notes). Top with more cilantro, if you want!

Notes

For the pickled cucumber salad, thinly slice 3 small cucumbers and a small chunk of red onion on a mandoline. Toss sliced cucumbers and red onion with 1 tablespoon white vinegar, 2 tablespoons avocado oil, and 1/2 teaspoon salt and 1/2 teaspoon sugar. Let them hang out for 20-30 minutes (more if you have time) and just serve with the curry! So good. My kids love these, too!

1 1/2 cups of rice will give you a bit more than you technically need – it’s 4 hearty portions or 6 regular portions. We always use this amount, though, because my girls often want to eat the rice plain, and I’d rather have a bit of extra rice instead of not enough rice!

If your sauce is too runny, this is likely because of the brand of coconut milk. Typically when I use Asian brands of coconut milk (Aroy D or Chaokoh) I do not have this issue, and the sauce consistently turns out thick and luscious and creamy, almost like a gravy. If you find yourself with a runny sauce, just whisk one tablespoon of cornstarch into one tablespoon of cold water and add it to the bubbling sauce in the pan. Within a minute or two of gentle heat, you’ll see it start to thicken up. Works like a charm.

Prep Time: 5 minutes

Cook Time: 15 minutes

Category: Dinner

Method: Saute

Cuisine: Asian-Inspired

Keywords: chickpea curry, curry recipe, vegetarian curry
Chickpea Curry: Frequently Asked Questions

What is the best kind of coconut milk to use?

The texture of the sauce will vary a bit depending on brand. I like Aroy-D or Chaokoh canned coconut milk (full fat). If you use a coconut milk that is more on the runny side and the sauce isn’t thick enough for you, you can add the cornstarch slurry as directed in the recipe notes.

Can you use light coconut milk?

Personally I prefer full-fat coconut milk for this (and most) recipes. If you do use light coconut milk, it will probably need a bit of thickener such as the cornstarch to get it creamy and saucy as pictured.

Can you use a different protein besides the chickpeas?

Yes, absolutely. I love this with just about everything – tofu, chicken, shrimp, salmon, etc. It is a magical sauce that makes everything taste amazing.

How could I add more vegetables to this?

I have added sliced bell peppers to the sauce, sautéing them first so they are nice and soft. This sauce also goes well with broccoli.

I also love serving this with a little pickled cucumber salad – instructions for that are in the recipe notes.

How do the leftovers keep?

This recipe makes for awesome leftovers. I especially like this for leftovers because the chickpeas do better in the fridge for longer than chicken or shrimp. This works great to make ahead and keep in the fridge for a week’s worth of lunches! Store it separately from the rice, or just side-by-side in individual containers.

If you can, you may want to hold off on adding the spinach until just before serving – it’s not necessary, but it would ensure that you don’t encounter any mushy or slimy spinach in your leftovers.

Can I make this vegan?

Yes! That said, all curry pastes are different in what ingredients they use (and some do have fish products in them, like fish sauce or shrimp paste), so just be sure to check your curry paste to make sure that it is vegan.

Can I make this gluten-free?

To make this gluten free, just skip the soy sauce and double-check that the curry paste is gluten-free! (Use fish sauce or coconut aminos in place of the soy sauce.)

If You Like This, You Should Try:
Source link
February 6, 2026
Stuffed Pepper Soup (with Rice)
Stuffed Pepper Soup (with Rice) is great for a cold winter night and it’s perfect for everyone who likes stuffed peppers made! If you don’t want that many carbs, check out my low-carb version of this tasty soup made with cauliflower rice!

Click here to PIN Stuffed Pepper Soup (with Rice)!

Stuffed Pepper Soup (with Rice) is a recipe I came up with after I had “stuffed pepper soup” in my recipe ideas notebook for months. And when I decided to make it, I found out just how many other people have made a soup inspired by stuffed peppers!

But that didn’t stop me from creating my version, which uses both hot turkey Italian sausage and lean ground beef, and has secret ingredient to add flavor. Jake and I both loved the soup, and when I gave my sister Pam some to take to work for her lunch she texted me in the middle of the day to say she loved it too.

If you like stuffed peppers, you’re going to love this Stuffed Pepper Soup with Rice! The recipe makes a huge pot of soup, but this freezes well. You’ll probably want to add a little stock or water when you reheat it, because the rice absorbs the liquid a bit. I hope you try this soup soon!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What’s the secret ingredient in this Stuffed Pepper Soup?

The secret ingredient that adds amazing tomato flavor to this soup is sugar-free ketchup (affiliate link) but you can use regular ketchup if you prefer!

What if you don’t want spicy Sausage in the Stuffed Pepper Soup?

You can definitely make the Stuffed Pepper Soup with mild Italian sausage if you prefer, or skip the sausage and double the amount of ground beef.

How high in carbs is this Stuffed Pepper Soup with Rice?

This tasty soup with stuffed pepper flavors has about 25 net carbs per serving.

Want Low-Carb Stuffed Pepper Soup?

If you’d prefer Low-Carb Version of this tasty soup, just follow that link and make the version with cauliflower rice that has only about 7 net carbs per serving.

How to Make Stuffed Pepper Soup (with Rice):

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
1. I used my beloved Zojirushi Rice Cooker (affiliate link) to cook the rice; use any method you prefer.
2. I think browning onions, peppers, and mushrooms in advance is really important to add flavor to the soup.
3. Saute onions in olive oil until they’re starting to brown, then add the Italian Herb Blend and cook 1-2 minutes longer. Transfer to large soup pot.
4. Saute the peppers in the same pan, cooking them until they’re getting just a slight char on the edges. Transfer peppers to soup pot.
5. Mushrooms are probably optional in this, but good. Saute the mushrooms until they’re released their liquid and are starting to brown, then transfer to the soup pot.
6. I had a package of turkey Italian sausage with five links, and I was using two links for another recipe, so I just used the other three to test the recipe. I’d use the whole package for a meatier soup next time.
7. Brown the ground beef and sausage together, cooking until it’s nicely browned.
8. Then add browned meat to the soup pot along with the crushed tomatoes, beef broth, water, Worcestershire sauce, and ketchup and simmer about 30 minutes. (I used an 8 quart soup pot to make this, but it could have been a little smaller.)
9. After the soup has cooked 30 minutes, add the rice (and a little more water if needed) and let the soup simmer 15 minutes more.
10. Season Stuffed Pepper Soup to taste with salt and fresh ground black pepper and serve soup hot, with freshly-grated Parmesan cheese to add at the table.
More Soup with Italian Sausage:

Weekend Food Prep:

This recipe for Stuffed Pepper Soup (with Rice) has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Ingredients

2 cups cooked rice (see notes)

4 tsp. olive oil, divided

1 onion, chopped fairly small

1 T Italian Herb Blend

2 green bell peppers, stems and seeds removed and chopped into pieces about 5/8 inch across

8 oz. brown Cremini mushrooms, washed if needed and then cut in half or fourths (see notes)

one 19.5 oz. package hot turkey Italian sausage

1 lb. lean ground beef

2 15 oz. cans crushed tomatoes + 2 cans water

3 14 oz cans beef broth (see notes)

1 T Worcestershire sauce

1/2 cup ketchup (see notes)

salt and fresh-ground black pepper to taste

freshly-grated Parmesan cheese for serving (optional but good)

Instructions

Cook long-grain white rice (I used Ben’s Original Converted Rice) according to package instructions to make 2 cups cooked rice. (I used my beloved rice cooker – affiliate link.)

Heat 2 tsp. oil in a large frying pan, add chopped onion and saute over medium high heat until the onion is barely browned on the edges.

Add Italian Herb Seasoning (affiliate link), and cook 1-2 minutes more.

Add onion to soup pot. (I used an 8 quart soup pot for this, but it could have been a little smaller.)

In the same frying pan, add the chopped green pepper and saute until the edges have a slight char.

Add peppers to soup pot.

Then add the mushrooms to the same pan and cook until mushrooms release their liquid and are slightly browned.

Add mushrooms to soup pot.

Add the other 2 tsp. olive oil to the pan along with the ground beef and the sausage which you’ve squeezed out of the casing.

Cook the meat until it’s nicely browned, turning several times and breaking apart with the back of the turner.

Add browned meat to the soup pot along with the crushed tomatoes, 2 cans water, 3 cans beef broth, Worcestershire sauce, and ketchup (I use Heinz reduced-sugar ketchup).

Bring soup to a low simmer, then cook on low about 30 minutes.

Add the rice and cook 15 minutes more, adding a little more water if you think it’s needed.

Season Stuffed Pepper Soup with Rice to taste with salt and fresh-ground black pepper and serve hot, with freshly grated Parmesan cheese to add at the table if desired.

Notes

I used Ben’s Original Converted Rice, which is a low-glycemic variety of white rice. Mushrooms are optional in this soup, but good. Use about 5 cups homemade beef stock if you have some. I used Heinz Low-Sugar Ketchup (affiliate link).

This soup will keep for quite a few days in the fridge and also freezes well. The rice will absorb some of the liquid in the soup when it’s stored, so you’ll need to add a little water or beef stock when you reheat. For best flavor, reheat in a small pan on the stove.

Recipe created by Kalyn, possibly inspired by many other versions of Stuffed Pepper Soup found online.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving

Calories 427Total Fat 18gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 10gCholesterol 118mgSodium 1530mgCarbohydrates 28gFiber 3gSugar 10gProtein 39g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Stuffed Pepper Soup (with Rice) would be limited to Phase 2 or 3 for the Original South Beach Diet, and if you’re making it for South Beach I would recommend using Ben’s Original Converted Rice (affiliate link) or brown rice. South Beach would also recommend lean ground beef and turkey or chicken Italian sausage. This recipe has 25 net carbs per serving, but if you want fewer carbs, I have a tasty low-carb version of the recipe made with cauliflower rice!

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The easy Stuffed Pepper Soup (with Rice) was first posted in 2013. It was last updated with more information in 2025.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link
February 5, 2026
Crab Fried Rice | The Recipe Critic
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Delicious crab fried rice comes together in just 25 minutes with simple ingredients and tons of flavor! It combines the sweetness of lump crab meat with the savory flavors of classic fried rice for an endlessly satisfying dish that’s sure to become a family favorite!
Reasons You’ll Love This Recipe

Irresistible Flavors: Crab fried rice is the perfect blend of convenience and indulgence! With tender lump crab meat, garlic, soy sauce, and a hint of zesty lime juice, every bite bursts with an incredible taste.

A Cinch to Make: This quick and easy recipe is great for busy weeknights when you crave a delicious, homemade meal without any hassle.

Better than Takeout: Pair this dish with some tasty Asian sides like vegetable dumplings or egg rolls for a divine takeout experience in your own home. To keep things a bit lighter, try this Asian ramen salad.
Fantastic Fried Rice Recipe

I LOVE fried rice! And my blog can back that up! I have lots of recipes and variations on the classic. I recently found out that crab meat is an excellent source of protein. It has a similar amount of protein per gram as other meats but is lower in fat. I knew I had to make a recipe using crab meat and wanted to stick to my go-to comfort food, fried rice!

Ingredients Needed for Crab Fried Rice

How to Make Crab Fried Rice

Make mealtime a breeze with this easy crab-fried rice recipe! With the extra protein from the crab meat, this dish works as the main course, or you can serve it as a side to an Asian-inspired meal!
1. Cook the Veggies: Preheat a large skillet or wok to medium heat, then add the sesame oil, onion, and carrots. Cook until tender.
2. Add Garlic: Add the garlic and saute for 30 seconds until fragrant.
3. Stir-Fry: Add the cooked white rice to the veggie mixture. Stir and fry the rice and veggie mixture until warmed through and combined. If you like your rice to be more crispy and golden, you can cook it longer.
4. Scramble the Eggs: Create a hole in the middle of the rice and veggie mixture, then add the slightly beaten eggs. Using a spatula, scramble the eggs as they cook. Once cooked, you can then mix the eggs into the rice mixture.
5. Add: Season with onion powder, salt, and pepper, then add the drained crab meat to the wok. Stir to combine. Then, stir in the soy sauce and squeeze the juice of a lime. Toss to combine. Garnish with green onions and lime wedges, and enjoy!
Crab Fried Rice Variations

If you love crab, this recipe for crab fried rice is an easy and delicious way to get your crab fix! You get to add, delete, and switch up the ingredients to make it your own.

Can I add more veggies? Yes! Load it up with all the veggies! Try adding diced peppers, sautéed mushrooms, or zucchini. I also love using broccoli, cabbage, green beans, or sugar snap peas. Just clean out your fridge and add all that veggie goodness!

What kind of rice can I use? Substitute brown rice or quinoa for the white rice if you desire. You can even make this with cauliflower rice for a low-carb option.

Protein: If you don’t love canned crab, cook fresh crab yourself before adding it in! This fried rice recipe is a great base for any protein option! Substitute the crab for bacon, ham, chicken, or tofu.
Storing Leftovers

This crab-fried rice makes the best leftovers for lunch! It’s a hearty and packed with protein. Make a big batch to store for leftovers and serve with crispy air fryer egg rolls or these chicken potstickers on the side! My kids love it when we have leftovers!

In the Refrigerator: Transfer to an airtight container and store in the fridge for up to 4 days.

To Reheat: Reheat individual portions in the microwave. Heat in 1- minute intervals, stirring in between should do the trick!
More Delicious Crab Recipes

If you love the flavor of crab as much as I do, be sure to check out all my crab recipes! Here are a few family favorites that are easy and taste amazing!

Salads

Crab Salad

10 minutes

Appetizers

Crab Rangoon

50 minutes

Appetizers

Air Fryer Crab Cakes

20 minutes

Dinner

Sushi Bowl

20 minutes

Pin this now to find it later

Pin It
Source link
January 25, 2026
Trader Joe’s Chicken Shawarma with Lemon Rice Recipe
icon-arrowicon-chevron-whiteicon-chevronicon-commenticon-facebookicon-hearticon-instagramicon-instant-poticon-listicon-lockicon-meal-prepicon-nexticon-pinteresticon-popularicon-quoteicon-searchicon-staricon-sugar-freeicon-tiktokicon-twittericon-veganicon-videoicon-youtubemenu-closemenu-open

Our recipes, your inbox. Sign up

Pinch of Yum logo
Easy Trader Joe’s chicken shawarma bowls with fluffy lemon rice, crunchy cabbage, and creamy feta sauce. Fast, flavorful, and perfect for weeknights!

Trader Joe’s Chicken Shawarma + Lemon Rice Is a Thing To Behold

Do you guys know Naf Naf grill? This is a Naf Naf bowl, made at home! Using TJ’s chicken shawarma! Lots going on here!

This bowl is a power combo. It’s loaded with:

Lemon rice (lightly scented, fluffy, and gorgeous)

Crisped, golden chicken shawarma

Cabbage slaw that’s almost pickled

A tangy, creamy feta cucumber sauce

I am a huge fan of shortcuts cheesy smile so I am regularly using the chicken shawarma from Trader Joe’s for these bowls.

If you’re looking for the fastest possible path to a meal, just make the chicken and lemon rice, and pile on some store-bought tzatziki and/or fresh cucumbers! The chicken and lemon rice make such a solid base.

And if you’ve got it in you to make the cabbage and feta cucumbers, you’re in for a big big treat.

The first time I made this, I knew it would end up as a recipe on the blog. And then when I made it for a final test with my friend Amanda, we were just losing our minds. This combo is just SO GOOD.

Amanda actually pointed out that the leftovers would also be amazing in a wrap?! and now I can’t get that out of my mind. Can someone make that happen?

Hope you guys love it. Cheers to shortcuts! And feel-good food!

If you want to make the chicken shawarma from scratch – this is my go-to marinade for chicken breasts for recipes like this!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Shawarma with Lemon Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Lindsay

Total Time: 45 minutes

Yield: 4 servings

Description

Easy Trader Joe’s chicken shawarma bowls with fluffy lemon rice, crunchy cabbage, and creamy feta sauce. Fast, flavorful, and perfect for weeknights!

Chicken Shawarma:

Lemon Rice:

Cabbage Salad:

Feta Cucumber Sauce:

Instructions

Make Lemon Rice: Sauté rice, onion powder, garlic powder, and salt. Add bouillon and water; bring to a simmer. Cover the pot, and keep it on a very low simmer for 18 minutes. When it’s done, add lemon zest; fluff with a fork.

Toss Cabbage Salad: Toss together cabbage, white vinegar, water, olive oil, salt, and sugar; taste and adjust. Let it rest while you finish up.

Make Feta Cucumber Sauce: Stir together grated cucumber, Greek yogurt, olive oil or mayo, feta cheese, garlic, and dill; taste and adjust.

Air Fry Chicken Shawarma: I do this last so it’s hot and fresh! Air fry the chicken at 390 for 9-10 minutes, until 165 degrees and deeply browned on the outside. (You can also cook the chicken on a sheet pan in the oven – 450 for 5 minutes, and then broil on low for 5 more minutes). Chop into bite-sized pieces.

Serve: Plate rice with the chopped chicken shawarma, a scoop of the cabbage, and a dollop of the feta cucumbers.

Prep Time: 15 minutes

Cook Time: 30 minutes

Category: Dinner

Method: Air Fry

Cuisine: Middle Eastern

Keywords: chicken shawarma, chicken recipe, air fryer chicken

Frequently Asked Questions For This Chicken Shawarma

If I don’t have access to Trader Joe’s, how should I make the chicken?
I love the marinade used in this chicken pitas recipe and it would be a great fit here as well!

Can you use store-bought tzatziki?
Yes! And you can get tzatziki from Trader Joe’s as well!

Can I make this vegan?
Replace the chicken with something plant-based, like: falafel (from Trader Joe’s too!), marinated chickpeas, air fryer tofu, or roasted veggies. Trader Joe’s also sells a vegan tzatziki that’s fantastic!

How long do leftovers last?
This will keep for 3-4 days as leftovers! I like to keep all the ingredients separate so I can still warm the chicken and rice before adding the cabbage and sauce. Just a heads up that the cabbage will pickle more as it sits!

Three More Trader Joe’s Shortcut Recipes

January 12, 2026

Nice to meet you!

I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.

Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!

Hi! I’m Lindsay. Nice to Meet You!

I'm a former 4th grade teacher, now full time blogger. My husband Bjork and I live in Minnesota. Favorite things include my camera, lake days, and dark chocolate.

Learn More

Follow Us

Get a Free eCookbook with our top 25 recipes.

Follow our 10 Year journey to Blogging Full-time

Learn More
Source link
January 5, 2026
Chicken Shawarma With Baked Rice
Chicken shawarma with baked rice and vegetables — a flavorful meal the whole family will love. This is part of my high-protein and fiber meals series.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More

In this chicken shawarma recipe, tender, spiced chicken sits on a bed of rice that’s baked with chickpeas and colorful vegetables, giving you a balanced, comforting meal. The rice is soft and fluffy with a hint of yellow color from turmeric, the chickpeas add great fiber, and the quick pan‑fried chicken stays juicy with browned edges.

I also make the shawarma sauce in the same pan as the chicken — it turns into this slightly tangy, savory drizzle that ties everything together. A fresh, creamy tzatziki on the side cuts through the spices beautifully. When served, you get a delicious chicken shawarma bowl that’s high in protein and fiber. This wholesome comfort food has become a weeknight staple in our house.

Macros highlight (per serving): ~450 cal, ~37 grams protein, ~6-8 grams fiber — so you’re getting good macros and plenty of volume and flavor. See the full nutrition label in the recipe card.

Get my High-Protein & Fibre Cheat Sheets

👉 You might also like these recipes from the series: baked chia oats recipe, Asian carrot salad (with chicken and edamame), healthy chicken taco soup, or my high-protein butternut squash soup.

What You’ll Need

Here is what you’ll need for this chicken shawarma with baked rice and veggies recipe. Find the full measurements in the recipe card below.

Chicken Shawarma Marinade
- Chicken thighs — juicy, flavorful base protein, use skinless and boneless thighs. Swap chicken thighs for breasts if you want leaner meat (just don’t overcook)
- Garlic, lemon juice, paprika, cumin, coriander seed and tomato paste — shawarma seasoning that builds bold flavor.
Baked Rice & Veggies
- Uncooked rice — use medium or long-grain rice here for the hearty carb base.
- Chickpeas — extra protein + fiber; canned chickpeas are fine.
- Green beans, bell peppers, carrot, red onion — color, crunch, fiber and nutrients.
- Chicken stock — infuses the rice with savory flavor.
- Garlic powder, paprika, lemon, salt and turmeric (optional for color).
Tzatziki
- Lebanese cucumber — cool, crisp freshness. No Lebanese cucumber? Regular cucumber works — just squeeze extra moisture out.
- Greek yogurt (high-protein, low-fat) — creamy and tangy with extra protein.
- Lemon + garlic — classic tzatziki zing.
To Serve
- Pickled turnip + pepperoncini — optional punchy toppings.
- Parsley + lemon wedges — bright finishing touches.
How To Make Chicken Shawarma With Baked Rice & Veggies

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for chicken shawarma with baked rice and veggies. You can bake the rice first or do the chicken first, or in parallel.
- Marinate the chicken: Cut chicken thighs in half. Toss chicken pieces with shawarma spices, garlic, lemon and tomato paste. Let rest.
- Cook chicken: Heat oil in a pan over medium‑high heat. Cook chicken 7–8 minutes on one side, flip and cook 2 minutes. Pour chicken stock around chicken and cook 5 more minutes to form a sauce. Remove chicken and slice.
- Tzatziki: Grate cucumber, squeeze dry and mix with yogurt, garlic, lemon and salt.
- Dice or slice pickled turnip and pepperoncini or hot pickled peppers (if using).
- Bake rice & veg: Rinse rice well; combine with chickpeas, vegetables, seasonings and stock in a deep tray. Cover with foil and bake ~35–40 minutes mixing half way through.
- Assemble: Fluff rice; top with sliced chicken, pour over pan sauce, dollop tzatziki, add pickles + parsley.
Watch The Video

Recipe Tips
- Make‑ahead: Marinate the chicken up to 12 hours ahead — it only gets more flavorful. Tzatziki holds well in the fridge for 24–48 hours; great for meal prep.
- Storage: Refrigerate leftovers up to 3–4 days. Freeze portions (without tzatziki) up to 2 months. Thaw overnight and reheat covered.
- Variations: Add cauliflower florets or zucchini for more veg. Swap chickpeas for white beans or lentils. Sprinkle feta on top before serving for extra tang.
- Timing help: Rice done when liquid’s absorbed and grains are tender. Chicken is best juicy — don’t overcook, and let the pan sauce do its thing.
Serving Suggestions

Serve this chicken shawarma rice bake with a squeeze of fresh lemon, a generous dollop of tzatziki and plenty of parsley for brightness. A side salad or warm pita bread makes it feel luxe, or simply enjoy it straight from the tray — it’s one of those meals that’s beautiful either way.

💬 If you’ve tried this chicken shawarma with baked rice and veggies or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Cooked & Loved

Chicken shawarma with baked rice and vegetables — a flavorful, high-protein and high-fiber meal the whole family will love. This healthy chicken taco soup is part of my high-protein and fiber meals series. Find step-by-step photos and more recipe tips above.

Chicken Shawarma Marinade

Marinate the chicken: Cut chicken thighs in halves and trim excess fat. Combine with garlic, spices, lemon juice and tomato paste. Set aside (or refrigerate if prepping ahead).

Prepare rice bake: Rinse rice and add to a deep baking tray. Add drained chickpeas, green beans, peppers, carrots and onion. Stir through salt, garlic powder and paprika. Pour in stock, a bit of lemon juice and turmeric for color. Cover with foil.

Bake: Bake at 200°C / 400°F for 35–40 minutes, stirring halfway. Rest 5 minutes once done.

Make tzatziki: Grate cucumber and squeeze out excess moisture. Mix with Greek yogurt, lemon juice, garlic and salt. Set aside.

Cook chicken: Heat oil in a pan over medium‑high heat. Cook chicken 7–8 minutes on one side, flip and cook 2 minutes. Pour chicken stock around chicken and cook 5 more minutes to form a sauce.

Finish sauce & slice: Remove chicken; let sauce reduce a bit. Slice chicken.

Assemble: Fluff rice; top with chicken and pour pan sauce over. Add pickled turnip, pepperoncini, parsley and lemon wedges. Serve with tzatziki.
Is this gluten‑free? Yes — all ingredients here are naturally gluten‑free as long as your stock and seasonings don’t have additives.
What kind of rice works best? Long‑grain or medium-grain white rice bakes more reliably in this one‑pan style. Brown rice is doable — just boost liquid and bake time, veggies will get very soft.
Can I skip chickpeas? Sure! Swap for lentils or add extra veg like cauliflower or zucchini.
Is this spicy? Not overly — the chili powder is optional. Pickled peppers give heat if you want it.
Make‑ahead: Marinate the chicken up to 12 hours ahead — it only gets more flavorful. Tzatziki holds well in the fridge for 24–48 hours; great for meal prep.
Storage: Refrigerate leftovers up to 3–4 days. Freeze portions (without tzatziki) up to 2 months. Thaw overnight and reheat covered.
Variations: Add cauliflower florets or zucchini for more veg. Swap chickpeas for white beans or lentils. Sprinkle feta on top before serving for extra tang.
Timing help: Rice done when liquid’s absorbed and grains are tender. Chicken is best juicy — don’t overcook, and let the pan sauce do its thing.

Keywords: chicken and rice meals, chicken shawarma recipes, Chicken Shawarma With Baked Rice & Veggies

Tag: Rice

Coconut-Lime Turkey Rice Soup Recipe

What ingredients do you need for this recipe?

What gives the Asian flavors in this Turkey Rice Soup?

How many carbs are in the two version of Turkey Rice Soup?

Want more low-carb ideas for using leftover turkey?

How to Make Coconut-Lime Turkey Rice Soup:

Want More Turkey Soup Ideas?

Weekend Food Prep:

Ingredients

Instructions

Notes

Nutrition Information

Yield

Serving Size

Did you make this recipe?

Steph’s Chickpea Curry with Spinach and Rice Recipe

In This Post: Everything You Need For Chickpea Curry

Chickpea Curry Video

Ingredients For This Recipe

Brown Sugar

Curry Paste

Coconut Milk

Soy Sauce

Chickpeas

Spinach

Cilantro

Rice

Lindsay’s Notes

Description

Notes

Chickpea Curry: Frequently Asked Questions

If You Like This, You Should Try:

Stuffed Pepper Soup (with Rice)

What ingredients do you need?

What’s the secret ingredient in this Stuffed Pepper Soup?

What if you don’t want spicy Sausage in the Stuffed Pepper Soup?

How high in carbs is this Stuffed Pepper Soup with Rice?

Want Low-Carb Stuffed Pepper Soup?

How to Make Stuffed Pepper Soup (with Rice):

More Soup with Italian Sausage:

Weekend Food Prep:

Ingredients

Instructions

Notes

Nutrition Information

Yield

Serving Size

Did you make this recipe?

Crab Fried Rice | The Recipe Critic

Reasons You’ll Love This Recipe

Fantastic Fried Rice Recipe

Ingredients Needed for Crab Fried Rice

How to Make Crab Fried Rice

Crab Fried Rice Variations

Storing Leftovers

Crab Salad

Crab Rangoon

Air Fryer Crab Cakes

Sushi Bowl

Trader Joe’s Chicken Shawarma with Lemon Rice Recipe

Trader Joe’s Chicken Shawarma + Lemon Rice Is a Thing To Behold

Description

Instructions

Frequently Asked Questions For This Chicken Shawarma

Three More Trader Joe’s Shortcut Recipes

Nice to meet you!

Chicken Shawarma With Baked Rice

What You’ll Need

How To Make Chicken Shawarma With Baked Rice & Veggies

Watch The Video

Recipe Tips

Serving Suggestions

Chicken Shawarma Marinade

More High-Protein Dinner Recipes