Directions
- 1Preheat the oven to 200 C and line a tray with baking paper.
- 2Toss the cooled rice with soy sauce, chilli crisp, and sesame oil until coated.
- 3Spread the rice out evenly on the prepared tray.
- 4Bake for 30 to 40 minutes, tossing halfway until golden and crispy.
- 5Set the crispy rice aside.
- 6Cook the chicken tenders as instructed.
- 7To assemble, add cucumber, edamame, green onion, avocado, cooked chicken, and crispy rice to a large bowl.
- 8Make the dressing by whisking Greek yogurt, light mayo, sweet chili sauce, and paprika until smooth.
- 9Use water to thin the dressing as needed.
- 10Taste the dressing and adjust seasonings as necessary.
- 11Pour dressing over the salad and toss gently.
- 12Garnish with sesame seeds or peanuts.
- 13Serve and enjoy.
Ingredients
- 450 g cooked jasmine rice cooled
- 3 tsp soy sauce
- 1 tbsp chilli crisp oil
- 1 tbsp sesame oil
- 1 to 2 large cucumbers thinly sliced
- 1 cup edamame
- 1 bunch green onions thinly sliced
- 1 avocado chopped
- 1 packet FroPro Southern or Sweet Chilli Chicken Tenders cooked as directed
- Chopped peanuts
- 0.25 cup Greek yoghurt
- 0.25 cup light mayo
- 50 ml sweet chilli sauce
- 0.5 tsp paprika
- 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.
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