CRISPY RICE SALAD WITH CREAMY SWEET CHILLI DRESSING

30 mins
Serves 4
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Directions

  1. 1Preheat the oven to 200 C and line a tray with baking paper.
  2. 2Preheat the oven to 200 C and line a tray with baking paper.
  3. 3Preheat the oven to 200 C and line a tray with baking paper.
  4. 4Toss the cooled rice with soy sauce, chilli crisp, and sesame oil until coated.
  5. 5Toss the cooled rice with soy sauce, chilli crisp, and sesame oil until coated.
  6. 6Toss the cooled rice with soy sauce, chilli crisp, and sesame oil until coated.
  7. 7Spread the rice out evenly on the prepared tray.
  8. 8Spread the rice out evenly on the prepared tray.
  9. 9Spread the rice out evenly on the prepared tray.
  10. 10Bake for 30 to 40 minutes, tossing halfway until golden and crispy.
  11. 11Bake for 30 to 40 minutes, tossing halfway until golden and crispy.
  12. 12Bake for 30 to 40 minutes, tossing halfway until golden and crispy.
  13. 13Set the crispy rice aside.
  14. 14Set the crispy rice aside.
  15. 15Set the crispy rice aside.
  16. 16Cook the chicken tenders as instructed.
  17. 17Cook the chicken tenders as instructed.
  18. 18Cook the chicken tenders as instructed.
  19. 19To assemble, add cucumber, edamame, green onion, avocado, cooked chicken, and crispy rice to a large bowl.
  20. 20To assemble, add cucumber, edamame, green onion, avocado, cooked chicken, and crispy rice to a large bowl.
  21. 21To assemble, add cucumber, edamame, green onion, avocado, cooked chicken, and crispy rice to a large bowl.
  22. 22Make the dressing by whisking Greek yogurt, light mayo, sweet chili sauce, and paprika until smooth.
  23. 23Make the dressing by whisking Greek yogurt, light mayo, sweet chili sauce, and paprika until smooth.
  24. 24Make the dressing by whisking Greek yogurt, light mayo, sweet chili sauce, and paprika until smooth.
  25. 25Use water to thin the dressing as needed.
  26. 26Use water to thin the dressing as needed.
  27. 27Use water to thin the dressing as needed.
  28. 28Taste the dressing and adjust seasonings as necessary.
  29. 29Taste the dressing and adjust seasonings as necessary.
  30. 30Taste the dressing and adjust seasonings as necessary.
  31. 31Pour dressing over the salad and toss gently.
  32. 32Pour dressing over the salad and toss gently.
  33. 33Pour dressing over the salad and toss gently.
  34. 34Garnish with sesame seeds or peanuts.
  35. 35Garnish with sesame seeds or peanuts.
  36. 36Garnish with sesame seeds or peanuts.
  37. 37Serve and enjoy.
  38. 38Serve and enjoy.
  39. 39Serve and enjoy.

Ingredients

  • 450 g cooked jasmine rice cooled
  • 450 g cooked jasmine rice cooled
  • 450 g cooked jasmine rice cooled
  • 3 tsp soy sauce
  • 3 tsp soy sauce
  • 3 tsp soy sauce
  • 1 tbsp chilli crisp oil
  • 1 tbsp chilli crisp oil
  • 1 tbsp chilli crisp oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 to 2 large cucumbers thinly sliced
  • 1 to 2 large cucumbers thinly sliced
  • 1 to 2 large cucumbers thinly sliced
  • 1 cup edamame
  • 1 cup edamame
  • 1 cup edamame
  • 1 bunch green onions thinly sliced
  • 1 bunch green onions thinly sliced
  • 1 bunch green onions thinly sliced
  • 1 avocado chopped
  • 1 avocado chopped
  • 1 avocado chopped
  • 1 packet FroPro Southern or Sweet Chilli Chicken Tenders cooked as directed
  • 1 packet FroPro Southern or Sweet Chilli Chicken Tenders cooked as directed
  • 1 packet FroPro Southern or Sweet Chilli Chicken Tenders cooked as directed
  • Chopped peanuts
  • Chopped peanuts
  • Chopped peanuts
  • 0.25 cup Greek yoghurt
  • 0.25 cup Greek yoghurt
  • 0.25 cup Greek yoghurt
  • 0.25 cup light mayo
  • 0.25 cup light mayo
  • 0.25 cup light mayo
  • 50 ml sweet chilli sauce
  • 50 ml sweet chilli sauce
  • 50 ml sweet chilli sauce
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • Water to thin
  • Water to thin
  • Water to thin

Equipment

ovenbaking papertraylarge bowl

Tips

  • For the soy sauce, use 1 dark soy and 2 regular.
  • Garnish with sesame seeds or peanuts.